Washington Post – Affordable Steaks That Make the Cut
There are bargains to be had in the meat case, for $5 to $7 per pound. Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot (less than $5 per pound).
There are some good grilling tips there, too. One I’ve gotten in the habit of is pulling meat out of the fridge before grilling so it can warm up a bit. That makes it easier to get the inside and outside of the meat cooked to the right levels. It’s especially helpful with thick cuts.
When I grill or sear marinated meat I use paper towels to remove excess marinade before cooking. If you don’t the outside of the meat gets boiled and doesn’t develop the texture it should get from the heat of grilling or pan searing.
P.S. I’ve added a grilling tag to older posts for easier browsing. Have I mentioned how much I like keyword tags?
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Chuck eye steaks are my favorite — I mix up a paste of whole grain mustard, fresh garlic, olive oil, salt and pepper and smear it all over the steaks. Wrap them up in plastic rap and let sit in the fridge for a couple of hours. When you are ready to grill wipe off the mustard mixture with your fingers – the garlic burns easily.