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5 affordable cuts of steak


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5 affordable cuts of steak 0 Picture


  • 1 1. 1. Flank
  • Also called jiffy steak, London broil and plank steak, it is cut from the belly muscles. This long, thin, flat steak meets the USDA guidelines for lean.
  • Tip: When grilled with onions and peppers, this boneless, flavorful cut is a favorite for fajitas.
  • 1/2 1/4 2 1/4 1 oil, 1/4 cup fresh lime juice, 2 tablespoons minced garlic, 1/4 cup apple-cider vinegar and 1 teaspoon ground cumin.
  • 2 2. 2. Flatiron
  • Tip: Can get by with a dry rub instead of marinade; it's well-suited for kebabs. Rub at least two hours before grilling.
  • 1/4 1 1/4 1 kosher salt; 1 cup brown sugar; 1/4 cup coarsely ground black pepper; and 1 clove garlic, minced.
  • 3 3. 3. Skirt steak
  • Often mistaken for flank, the skirt steak is cut from the diaphragm muscle. Also called Philadelphia steak, the boneless skirt is full of beefy flavor and a favorite in Latin cuisine.
  • to to possible, buy from a butcher to guarantee the meat hasn't sat for days in cellophane packages. Look for steaks that are bright cherry red and firm to the touch.
  • 3 2 1 1/2 1/2 2 tablespoons olive oil; 1 stalk green onion, roots removed; 1/2 bunch cilantro; and 1/2 jalapeño, seeded.



Step 1

4. Top sirloin

Also called sirloin butt, it's versatile, juicy and well-flavored. One of the steaks the USDA classifies as lean. Well-suited for either a dry rub or wet marinade.

Tip: Turn with tongs. A fork pierces the beef, allowing the loss of the plentiful juice of this cut. Also avoid flattening with a spatula for the same reason

Prep: 1/2 cup balsamic vinegar, 1/4 cup light soy sauce, 2 tablespoons minced garlic, 2 tablespoons honey, 1 1/2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, 1 teaspoon Worcestershire sauce, and salt to taste.

5. Chuck eye steak

Mimics the flavor of rib-eye but sells at a family-friendly price. It's also referred to as English or London steak and shoulder steak. Surprisingly juicy and flavorful.

Tip: To serve some of the marinade as a sauce at the table, set a little aside before marinating the meat.

Prep: Take a shortcut by doctoring up a favorite Italian salad dressing with minced garlic and fresh rosemary.

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