Spicy Tri-Tip Orange Steak (Print Version)
# Ingredients:
→ Meat
01 -
3-4 pound triangle steak (sometimes called tri-tip roast or bottom sirloin piece)
→ Marinade
02 -
1/3 cup low-salt soy sauce
03 -
1/3 cup cooking oil
04 -
2 tablespoons Worcestershire sauce
05 -
2 tablespoons fresh orange juice
06 -
2 tablespoons dark brown sugar
07 -
2 tablespoons homemade Cajun Spice Mix (from below)
→ Cajun Spice Mix
08 -
2 tablespoons powdered garlic
09 -
1 tablespoon regular paprika
10 -
1 tablespoon smoky paprika
11 -
1 tablespoon dark brown sugar
12 -
1 tablespoon powdered onion
13 -
1 tablespoon chili powder
14 -
1 1/2 teaspoons dried oregano leaves
15 -
2 teaspoons ground cayenne
16 -
2 teaspoons table salt
17 -
1 teaspoon dried basil leaves
18 -
1 teaspoon dried thyme leaves
19 -
1 teaspoon ground black pepper
→ Apricot Orange Glaze
20 -
1/2 cup apricot jam
21 -
1/3 cup fresh orange juice
22 -
1 tablespoon low-salt soy sauce
23 -
1/2 tablespoon Dijon mustard
24 -
1/2 tablespoon dark brown sugar
25 -
1 teaspoon leftover Cajun Spices
# Instructions:
01 -
Combine all Cajun Spice Mix stuff in a bowl and stir well. Take 2 tablespoons of this mix and put it in a freezer bag with all the Marinade items, then shake it up. Poke the meat all over with a fork, drop it in the bag, rub it around good, and seal it up. Let it soak for 8-24 hours, flipping the bag now and then. Keep the extra spice mix in a jar.
02 -
Take out 1 teaspoon of your Cajun Spice Mix and save it for the glaze. Mix the rest with 3 tablespoons olive oil and rub it all over the meat. Let the meat sit out for 30-60 minutes to warm up.
03 -
Oil your grill grates and heat to 400°F (200°C). Brown each side for 3-5 minutes, then lower heat to 350°F (175°C) and close the lid. Grill for 15 minutes, turn it over, cover again, and cook another 10-20 minutes depending on how you like it. Try to keep the temp around 350°F.
04 -
Stick a meat thermometer in the thickest part. For pink inside, look for 135°F (57°C); for less pink, aim for 145°F (63°C). The outside should look dark and crusty.
05 -
Pull the meat off the grill, cover loosely with foil, and don't touch it for 10 minutes. Then cut thin slices against the grain and serve with the sweet glaze.
06 -
While your meat's cooking, mix all the Apricot Orange Glaze stuff with that teaspoon of spice mix you saved in a small pot. Bring it to a boil, then turn it down and let it bubble gently until it gets thick.
# Notes:
01 -
That blackened crust on the outside isn't burnt - it's packed with flavor and exactly what you want!