You Need To Try These Underrated Cuts Of Steak
NEWS
By DEAN KOPITSKY
Hanger Steak
For hanger, the quality is all in the preparation. Before throwing it on the grill, letting the meat marinate will ensure you get the most flavor out of your steak.
While there's a chewy membrane that runs down the center, it can be easily removed. Cook this thin cut briefly over high heat and you have a juicy, tender steak.
Chuck
The chuck is a cheaper, chewier alternative to a rib eye. If prepared with a marinade, as a stew, or slow-braised, the cut will become tender, savory, and rich.
Tri-Tip
This cut has minimal fat or connective tissue, making it a healthy and fuss-free choice. Tri-tip takes on a mouth-watering smokiness when cooked on the grill.
Sirloin Bavette
Sirloin bavette is an affordable and delicious alternative to hanger and skirt steak. With an interesting texture, it offers fantastic flavor at a larger portion.
Flat Iron
Flat iron is tender, nicely marbled, and great on the grill and skillet. It’s less muscular than a chuck, so you have more options in terms of dishes and preparation.
