Prepare the Cajun spice mix by combining all the spices in a bowl, reserving 2 tablespoons for the marinade.

In a large resealable bag, whisk together soy sauce, vegetable oil, Worcestershire sauce, orange juice, brown sugar, and the reserved spice mix.

Add the tri-tip roast to the bag, seal it, and massage the marinade into the meat. Let it marinate in the fridge for 8–24 hours.

Remove the steak from the fridge about an hour before cooking to bring it to room temperature. Rub the remaining Cajun spice mix and olive oil onto the steak.

Preheat your grill to 200°C (400°F).

Grill the steak for 3–5 minutes per side for searing, then lower the heat to 175°C (350°F), cover, and continue grilling for another 25–30 minutes, flipping halfway.

Check for doneness using a meat thermometer (57°C for medium-rare, 63°C for medium).

While the steak rests for 10 minutes, prepare the glaze by combining apricot jam, orange juice, soy sauce, Dijon mustard, brown sugar, and reserved Cajun spice in a saucepan. Bring to a boil and then simmer until thickened.

Drizzle the glaze over the sliced steak before serving.