Are you reveling in the steaks of summer? Imagine the sizzling aroma of beef meeting flame when you toss a T-bone on the grill. Classic steaks like ribeye, strip and filet mignon are popular cuts, but consider some alternatives for a well-rounded summer that’s literally sizzling with flavor!
Flat iron: Also known as top blade, flat iron is a relatively inexpensive steak that is well-marbled, tender and juicy. The only steak that is more tender than this chuck cut is the tenderloin (filet mignon).
Center-cut sirloin: Lean and juicy, and full of intense beef flavor, the center-cut sirloin is a reasonably priced choice. A center-cut sirloin steak is great for the grill.
Flank steak: Lean cut with a unique texture and bold, beefy flavor. Enhance tenderness with a marinade, then grill. Slice thin, against the grain.
Tri-tip: Easily recognized by its triangular shape, the tri-tip is a lean, tender and boneless cut of beef. It has a rich meaty flavor that’s great with simple salt and pepper seasoning.
Secret Weapons for Great Steaks
There’s one secret to the perfect steak, regardless of which cut you choose: marbling. Look for a steak that’s full of small white flecks of flavor within the meat. Ample marbling helps ensure every bite will be full of flavor and juiciness. And here’s a tip — it’s a no-brainer, really. Buy Certified Angus Beef ® brand steaks. The brand’s strict specifications require generous marbling among its quality specifications.
And for an extra layer of rich, robust flavor? Worcestershire sauce pairs beautifully with beef. Try this simple marinade — ideal for flat iron, chuck eye, flank and top round steak — at your next cookout.
- 1/2 cup Lea & Perrins® Worcestershire Sauce
- 3 tablespoons balsamic vinegar
- 1-1/2 tablespoons Dijon mustard
- 1/2 teaspoon pepper
- Combine all ingredients.
- In large, shallow, non-aluminum bake dish or plastic bag, pour marinade over steaks; turn to coat.
- Marinate in refrigerator for 30 minutes.
- Remove steaks; discard marinade. Grill to preferred doneness.