5 affordable cuts of steak

5 affordable cuts of steak
5 affordable cuts of steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: