An Easy Recipe

If you love grilling, but your budget is a little tight this year, you may be wondering if you can have steak on the grill this year. The answer is definitely yes. You just need to know your meat. There are all kinds of beef cuts that can be grilled up nicely without breaking the budget. They will take a little more care in preparation than a Porterhouse, but they can be entirely worthwhile. So if steak is a priority, but it does not seem too affordable, do not give up hope.

There are bargains in your meat case, and good steak can be had for five to seven dollars a pound. Hanger and flatiron steaks, tri tip, skirt, flap and flank steaks, and chuck, top sirloin and other types of meat are all inexpensive and delicious, provided you know what to do with them.

After all, there are some reasons these steaks are cheaper, and they will take a little work to make them as tasty as a more expensive cut. However, it can be done, and it does not even have to be really difficult. Know what you are doing, and affordable steaks can still taste great.

These steaks are a lot tougher because they come from the muscles that are used on a day-to-day basis. That makes them a lot less tender, but also a lot more flavorful. These steaks are low in gristle and high in flavor. Choose an intense marinade, salt the steak with care, and cook with a close eye on the timing to create a bargain cut that does not taste like it was cheap.

First, look at the marinades. These are liquid mixtures that are said to be able to infuse flavor and tenderize, but sometimes, they can do the opposite. Much of the time, they just soak in a little, and overly acidic marinades will tighten muscle fiber. That doesnt mean you dont want to use a marinade, even if youre new enough to the kitchen that youre asking what cut of meat do steak tips come from. You just need to use them right.

Even if you are only getting a skin-deep effect, marinades make a beautiful surface, with crisp crust and rich color, and the taste is still pretty good. Add a hot grill for this kind of beef, and you are looking at a really good steak. Remember to pull the steaks out of the fridge while the grill is heating so that the meat isnt chilled when it comes into contact with the grating, and let the fire guide your grilling.

You’ll want two zones of heat – one that’s hotter and allows for searing the meat, and the other that’s lower in heat and will cook evenly with no burnt outside. A gas grill makes this a matter of adjusting knobs, while charcoal requires you to bank about two thirds of the coals and scatter the rest.

Keep your grill clean to keep flavors pure, and be patient. These cuts of meat need to cook undisturbed for two to three minutes to be their best. Choose an instant read meat thermometer so you will know that your meat is done. Then, after the meat is cooked, let it rest, so it will hold onto its juices.