Here’s the beef: 5 good cuts for grilling By Susan Selasky Gannett News Service With beef prices, like other food prices, on the rise, nobody wants to send that precious steak up in smoke. “When the grilling season starts it tends to go higher, and typically Father’s Day is when you also see even higher beef prices,” says Pete Loren, director of culinary development for Nino Salvaggio International Marketplace stores in Detroit. So if you see your favorite cuts on sale, stock up for the summer. Cuts like tri-tip and flatiron are options for tender meat that don’t break the bank. When grilling most beef steaks, keep these tips in mind: ∝Look for good marbling. Loren says the marbling should be creamy white. ∝Thicker cuts sear better and don’t overcook easily. Cuts should be at least 1.25 inches thick, he says. ∝Turn individual steaks only once so you get an even sear on both sides. ∝Sear large cuts, like the tri-tip
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makes it tender. Cook it no more than medium, or it will be tough. Mediumrare is best, about 3-4 minutes per side, depending on how large the piece is. Best use: It’s the preferred meat for fajitas, with many sources saying it’s the only meat for fajitas. It needs to be tenderized and marinated before grilling. Great seasoned with Southwest flavors like ground chili powders, but takes to almost any seasoning. Best tip: Always let it rest after grilling and slice against the grain. Marinating overnight is best. Grill entire piece over medium-high heat.
Tri-tip Price: $5.49-$5.99 a pound. What it is: This piece of meat looks Upscale tacos can be made with skirt steak. Skirt steak is the long, thin piece of meat with like a roast with a thick end that tatapered ends. It comes from the belly side of the animal. pers into a thinner end. It has a triangular shape. It’s cut from the butt roast, on all sides. ∝Invest in an instant-read therportion of the bottom sirloin. Santa ∝Never cut into a steak to see if it’s mometer to check the meat’s internal Maria, Calif., stakes a claim to discovcooked correctly. With the right timtemperature. ering this cut of meat and its style of ing and heat, you can judge its doneSome less familiar cuts are showing seasoning for grilling. ness. up in groceries and can be intimiWhere to buy: Some grocery stores dating. How do you cook these things? and meat shops carry this or will orAre they worth the money? Here der it. They average about 2.75 are our picks for five cuts of beef to pounds. improve your grilling pleasure. Taste/texture: Cook this to mediumrare for melt-in-your-mouth tenderSkirt steak ness. Slice it against the grain. Best use: It’s best done mediumAverage price: $4.99 a pound. What it is: A long, thin piece of meat rare, or about 130 degrees. Start it out over high heat to sear it on all sides with tapered ends. It comes from the and move it to a cooler part of the grill belly side of the animal. Relatively to finish the cooking. It’s a great way lean but with some marbling. to feed a crowd, as this roast goes a Where to buy: Many grocery stores carry skirt steak, but you may need to long way. Marinate in your favorite meat marinade or season with a rub. ask for it. Best tip: Let it rest, tented with foil, Taste/texture: Takes on the flavor of a good 10 minutes before slicing. The the seasoning or marinade. It starts juices will seal inside and it will be out as a tougher cut, but marinating GANNETT NEWS SERVICE
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