Cajun Steak With Apricot Orange Glaze Recipe 475

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CAJUN STEAK WITH APRICOT ORANGE GLAZE RECIPE - (4.7/5)



Cajun Steak with Apricot Orange Glaze Recipe - (4.7/5) image

Provided by dunn1412

Number Of Ingredients 22

4 pounds tri tip roast, also known as triangle steak or bottom sirloin cut*
Marinade
1/3 cup low sodium soy sauce
1/3 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons Cajun spice mix
Cajun spice mix
2 tablespoons garlic powder
1 tablespoon each, paprika, smoked paprika, brown sugar, onion pwdr and chili powder
1/2 tablespoon dried oregano
1 teaspoon each, dried basil, thyme and black pepper
2 teaspoons cayenne pepper
2 teaspoon salt
Glaze
1/2 cup apricot preserves
1/3 cup orange juice
1 tablespoon soy sauce
1/2 tablespoon Dijon mustard
1/2 tablespoon brown sugar
1 teaspoon reserved Cajun Spices

Steps:

  • Spice Rub/Marinade: In a medium bowl, whisk together the Cajun Spice Mix. Add 3 tablespoons to a freezer size plastic bag along with all of the Marinade ingredients. Whisk together. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Marinate 8-24 hours, turning bag occasionally. Store remaining Reserved Cajun Spice Rub in a sealed container/bag. When ready to grill, remove 1 teaspoon Reserved Cajun Spice Rub and add it to a small saucepan for your Apricot Orange Glaze. Whisk all remaining Cajun Spice Rub with 3 tablespoons olive oil and rub all over steak while it comes to room temperature - 30-60 minutes. This will seem like a lot of rub which is a good thing. Grill: Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees fahrenheit. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak. Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Apricot Orange Glaze. Apricot Orange Glaze: While the steak is grilling, whisk together all of the Apricot Orange Glaze ingredients in small sauce pan with reserved 1 teaspoon Cajun Spice Mix. Bring to a boil then reduce to a simmer until reduced and thickened.

APRICOT ROUND STEAK



Apricot Round Steak image

Looking for a fun alternative to traditional steak sauce? In Harpster, Ohio, Bernadine Dirmeyer serves tender slices of round steak with a sweet apricot sauce that has a hint of pepper. The broiled entree is a snap to prepare and easy on the pocketbook, too, at only 53 cents a serving.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 beef top round steak (3/4 inch thick and 1-3/4 pounds)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce

Steps:

  • Broil beef for 6-8 minutes on each side. Meanwhile, in a small saucepan or microwave-safe bowl, combine the remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. , Broil 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice meat on the diagonal; serve with reserved apricot sauce.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 188mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.

ORANGE-GLAZED STEAK



Orange-Glazed Steak image

Orange marmalade, ginger and soy sauce are blended with steak sauce and brushed over juicy grilled steaks for a flavorful glaze.

Provided by My Food and Family

Categories     Recipes

Time 26m

Yield 6 servings

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
3 Tbsp. orange marmalade
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1 beef top round steak (1-1/2 lb.)

Steps:

  • Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
  • Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
  • Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 21 g

ZESTY CAJUN SKIRT STEAK



Zesty Cajun Skirt Steak image

Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent steak is full of flavor and is quick to put together.

Provided by JackieOhNo

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup bottled barbecue sauce
1 teaspoon grated lime zest
2 teaspoons lime juice
1 1/2 lbs skirt steaks, halved crosswise
1 teaspoon dry cajun seasoning
1/2 teaspoon salt
lime wedge (optional)
parsley sprig (optional)
additional barbecue sauce (optional)

Steps:

  • Prepare grill for direct-heat cooking or position broiler so that top of steak on rack in pan will be 4 inches from heat source; heat broiler. Combine barbecue sauce, lime zest and 1 t. lime juice; reserve. Rub both sides of steak with seasoning and salt.
  • Grill or broil steak, turning once, 3-5 minutes per side for medium-rare; sprinkle with remaining 1 t. lime juice and brush with reserved sauce mixture during last minute of cooking. Let stand 5 minutes before slicing. If desired, garnish with lime and parsley and serve with additional barbecue sauce.

ORANGE-GLAZED FLANK STEAK



Orange-Glazed Flank Steak image

My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.

Provided by Kitchen Witch Steph

Categories     Steak

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

2/3 cup dry red wine
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground black pepper
2 (2 lb) beef flank steaks, marinated in marinade overnight

Steps:

  • To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
  • Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
  • Bring the steaks to room temperature.
  • Prepare coals for grilling or preheat the broiler.
  • Drain the steaks, reserving the marinade.
  • Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
  • Remove from the heat and let cool. (There should be about 1 cup of glaze.).
  • Brush the glaze on both sides of the steaks.
  • Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
  • Turn and grill or broil 5 minutes longer for medium-rare steaks.
  • Let the meat rest for 5 minutes before carving.
  • Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
  • Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
  • Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

Nutrition Facts : Calories 671.5, Fat 29.7, SaturatedFat 11.1, Cholesterol 205.6, Sodium 842.3, Carbohydrate 28.5, Fiber 0.4, Sugar 25.6, Protein 65.8

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Top Asked Questions

What is Cajun steak with orange glaze?
Finally, the heat of the Cajun Steak is balanced and complimented by the sweet tang of Apricot Orange Glaze. Its a simple whisking and simmering of apricot preseres, orange juice, soy sauce, Dijon and brown sugar.
How to cook Cajun steak with apricot sauce?
Combine the coconut oil, apricot preserves, orange juice, coconut aminos, and 1 tbsp. of Cajun spice in a saucepan. Bring the mixture to a light boil and simmer 8 to 10 minutes. Pulse the apricot sauce with an immersion blender until smooth and set aside. Preheat grill to high heat. Season the steak with the remaining Cajun spice.
What is in a Cajun steak?
Finally, the heat of the Cajun Steak is balanced and complimented by the sweet tang of Apricot Orange Glaze. Its a simple whisking and simmering of apricot preseres, orange juice, soy sauce, Dijon and brown sugar. Just listing those ingredients makes me drool a little.
How long to cook a steak on the grill with apricot sauce?
Season the steak with the remaining Cajun spice. Brush the steaks with the apricot sauce. Grill the steaks on the preheated grill 6 to 8 minutes per side. Let the steak rest 2 to 3 minutes; serve with remaining apricot glaze.

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