While you can’t beat a little steak on stone action, not everyone lives close enough to The Stone Grill to enjoy it. Also, not everyone can afford or justify the cost of having prime cuts of steak for their dinner. With that in mind, we are checking out some cheaper cuts of steak and seeing what we can do to make them taste just as good as prime cuts.
Cheap cuts of meat are usually from muscles that see high activity. So the muscles are stronger, tougher and contain more myoglobin which is the protein that can give a “liver-y” taste when you eat it. Prepared properly, any cut of meat can taste great. Here are just a few examples.
Flank is actually a personal favourite. It’s an inexpensive cut of meat that can be turned into something very nice indeed. With a nice marinade or Chinese stir fry, flank steak can taste truly great. Find a flavoursome marinade, leave to soak overnight and then cut across the grain when preparing to cook. It will make all the difference!
Another modest cut of meat that works well when marinated. Like flank, marinade overnight in a quality marinade and then cut across the grain. I like skirt steak marinated overnight in a Mexican marinade, sliced thinly and then eaten in fajitas with refried beans and guacamole.
Top sirloin steak
Top sirloin steak has a lot of myoglobin so needs careful preparation to get the best out of it. For the very best results, let the steak come up to room temperature then salt them heavily. Add other seasoning if you want and then leave for up to two hours. Then remove the water that will pool around the meat, rinse off the salt, pat completely dry and then cook.
You may balk at the idea of adding lots of salt to perfectly good meat but this is a tried and tested method of preparing top sirloin steak. Once you rinse off the salt and the meat is perfectly dry, you can add seasoning as you see fit, just no more salt.
Other steak cuts
For other cuts of meat, try warming them up before frying or grilling. Put the meat inside a freezer bag or cooking bag and add to warm water for 20 minutes before cooking. Then fry or grill as usual, reducing the cooking time slightly until it is to your taste.