I think I have to spend a lot of money by surprising Grilled dinner recipes? Save some dollars and test these low -cost cuts for the best recipes of grids throughout the season.
Excellent grids does not always mean spending the best dollar for first cuts and quality butcher’s steaks. Explore a variety of beef cuts at affordable prices that offer appetizing flavors without breaking the bank. And we are not only talking about ground beef burgers. We are talking about the cheapest steak recipes This still has a flavor of one million dollars.
Raise your grid game with these common economic steak options, perfect for satisfying both the taste buds and the wallet. Now that you have chosen yours Type of steakAll you have to do is get out of yours Grill and clean it For fantastic recipes throughout the season.
The best beef cuts cheap for the grill
Choosing cheap beef cuts is essential to enjoy delicious grilled meals without ending finances. These economic options allow you to experiment with new flavors and recipes by feeding the whole family.
Higher counterpiece steak
The upper countersign is a lean and moderately tender cut from the rear top of the cow. It has a milder beef flavor perfect for robust steak sauces But it is still a great choice to grill hot and fast. Higher counterpiece steak grids quickly and is perfectly portioned for the individual portions with your favorite contours. It is a good alternative for Mignon grilled fillet.
- Grill over high heat for 4-5 minutes per side for medium-rod or until the internal temperature reaches 130-135 ° F.
Chuck steak
This cut comes from the shoulder area and is known for its rich and robust flavor. It can be a little tough, but immerse it in a marinade steak And cooking it in medium rare can help keep this economic cut of meat. Chuck steak It is perfect for grilling in the recipes that maintain it like a steak or diced and infiltrated for kebabs. We like this cut as an excellent alternative to Ribeye and other expensive steaks are too expensive.
- Grill over medium-high heat for 5-7 minutes per side for medium-rara or until the internal temperature reaches 130-135 ° F.
Do you want a leaner version? Grab Ranch steak For the great flavor you get from the spindle but with less marble and connective tissue. The Ranch steak is similar to AA flat iron steak But a smaller cut of meat.
Lama steak
This unknown cut could be the most difficult to find in this list, but this makes it even more fun. THE Lama steak It is not from the spindle but runs along the back of the cow, under the scapula, leading to the other names of lifter or wedge meat. Even if this cut is not tender, it supports the large and courageous flavor that you get from the primordial rib and we think that if you feel adventurous, it is a great cut to throw on the grill.
Use caution through and make sure not to cook the Steak temperature half past for the most tender bites and combine it Cowboy butter On the side to immerse yourself.
Skirt
This long and thin cut comes from the cow’s diaphragm area. It is appreciated for its deep flavor and a relatively tender consistency if cooked correctly. The skirt steak is perfectly cut thinly for grilled fajitasFri-Fries or simply throwing the grill with a little salt and pepper for Tacos of grilled steak. Make sure to cut it against wheat to maximize tenderness.
- Grill over high heat for 2-3 minutes per side for medium-rod or until the internal temperature reaches 130-135 ° F.
Steak next to
Steak next to It is thin and has a strong flavor. It comes from the abdominal muscles of the cow and is often used in dishes that require beef strips, such as Grilled steak salads. Good marinade of the steak next to It can help him for a few hours or during the night to help keep the meat. Grill it quickly over high heat to avoid cooking too much. Cut it thinly against wheat to serve for the best results. It is perfect for Tacos of steak alongside the grilled side with fun Ideas for Taco Bar or ASADA meat.
- Grill over high heat for 4-5 minutes per side for medium-rod or until the internal temperature reaches 130-135 ° F.
Hook steak
Also known as “Butcher Steak”, hook steak It is a tasty and relatively tender cut from the lower belly of the cow. It is better when marinated and cooked over medium rare high heat. The hanger steak works well in a variety of dishes, from Frite of steak To Fries of Asian inspiration. It is also a large steak grilled by peppers and onions for fast hagies. Add a little cheese, wrap them in a sheet and throw them back on the grill for a few minutes for a fantastic tailgate or camping recipe.
- Grill over high heat for 4-5 minutes per side for medium-rod or until the internal temperature reaches 130-135 ° F.
Keep in mind that these are general guidelines and that cooking times can vary according to the thickness of steaks, the heat of the grill, the environment and time and your individual preferences. Always use a digital meat thermometer To ensure that the meat reaches the desired internal temperature for food safety and optimal taste.
These cheaper steak cuts are perfect for grilling on traditional coal grids, gas grids, more flat peaks such as Grill blackstoneOr even the smokers of dots and do not require a Michelin star for perfect results. Just like with expensive steaks, like the show. Grilled TomahawkSet the grilling grill with 2 areas, making a hot side and a cooler side to check the kitchen. Do it with the coal by stacking the coal on one side of the grill or on a gas grill, turning on a burner and leaving the others outside or low. All grids keep the heat differently, then take time to familiarize yourself with your grill before cooking.
During the grid, whether it is an economic cut of meat or a higher level New York strip steakWe always recommend a quality digital meat thermometer So you can cook your steak to your desired women. And for a barbecue flavor even more added to your economic meals, consider adding chips or wooden blocks directly to the coal.
Suggestions to make low cost cuts of exceptional taste taste
- Marine: Use a tasty marinade with acid ingredients (such as vinegar or lemon juice) to keep the meat and infuse it with flavor. We love our marinade for all uses as easy to go to personalize for any steak. Leave the beef marinating for at least a few hours or ideally during the night, for the best results. However, it avoids marinating too long as acidity can cause the consistency very much. 8-12 hours is our maximum time to marinate beef.
- Cooperate: Don’t be shy with the dressing. Use a generous amount of salt and your favorite herbs and spices to improve the natural flavors of the meat. We love a good dose of ooomami dust from GirlCarnivore to bring out the steaks.
- Know whether to cook low, slow or warm and quickly: Some cuts benefit from low and slow cooking methods, such as smoking, which help to break down difficult fibers and create a tender and juicy terminating result. Others are served by a hot and fast grilled on direct heat. Knowing what your economic cut needs for the best results is the chef’s secret to make the most of each cut.
- Slice against wheat: The biggest makeup to make sure that your cut has a surprising flavor is how it is cut. When cutting the cooked meat, make sure of Cut it against wheat. This shortens the muscle fibers and makes the meat easier to chew, making these economic cuts of tender beef.
- Rest the meat: After grilling, let the meat rest for 5-10 minutes, allowing the juices to redistribute inside the meat before cutting it inside.
- Combine with your favorite outlines: Complete your cut of cheap beef with delicious and tasty contours, such as smoked oven beansgrilled vegetables, smoked oven potatoesfresh salads, Spinach cream chetoor crushed creamy potatoes. And don’t forget to grab Wine glasses And the combination of perfect wine. This will help create an all -round meal and further stretch your dollars.
The best steak sauces
Make large cuts of steaks largely neglected by adding a homemade sauce. Even the hardest cut can be helped with a fresh compound butter recipe, chimichurri or steak sauce.
FAQ to grill perfectly cheap steaks
For some cheap cuts, a great way to keep them is to marin them for several hours before grilling. We recommend it for steaks next to it, steaks, hook and skirt steaks.
Yes, you can absolutely! To get a nice burning on a cheap steak, make sure your grill is preheated on high heat and will always cut the steak before sharing it. Sear the steak on the hot side of the grill, without moving it, for a few minutes on each side to obtain those beautiful grilled signs.
Yes, this rule applies to all cuts of meat. The meat always rests a few minutes before serving. This allows juices to redistribute throughout the meat, resulting in a more tender and juicy steak. To really add flavor, add a spoonful of homemade compound butter to the top while the meat rests.
Now that you have a little inspiration, Set the table And turn on the coal. Start making the most of these cheap cuts for the grid season!
This article appeared for the first time on Life food drink.
