You can save money on steak by purchasing a tougher cut and tenderizing it at home with a meat mallet. The mallet breaks up connective tissues and creates a softer texture.

To tenderize, put the beef on a non-stick surface and use the spiky side of the mallet to hammer it from the center outwards. A few dozen hits will even the thickness of the meat.

Chuck, hangar, flank, and London broil steaks are less expensive cuts that would benefit from tenderizing. If you don’t have a hammer, you can buy pre-tenderized meat.