Buying less expensive cuts of steak doesn't have to mean sacrificing that juicy, savory flavor steak-lovers crave. Knowing what to look for at the grocery store and how to get the most out in the kitchen can make the best cut of meat the one that didn't cost an arm and a leg.
As any red-blooded steak connoisseur can tell you, the most important factor to a steak's flavor is the fat running through the meat itself, called marbling. This is a prized features steak buyers should look for in the butcher's case. One of the best values available is the skirt steak, also called flank steak. An extremely versatile cut of beef, it sells for less because it's a bit tougher than loin and rib, but is still packed full of flavor. Smaller portions, say anything a pound and a half or less, will probably be trimmed in a ribbon shape, an ideal cut for unlocking its true potential. As with any beef, avoid meat that's faded and grey no matter how low the price, and go for the bright red.
Many recipes recommend marinating a flank steak to help tenderize it, but that isn't absolutely necessary due to the fat content. Flank steak comes from the belly of the cow and usually has a beautiful layer of fat covering one side and streaks running along the grain. Some basic preparation helps, though, like using a commercial rub or steak seasoning. Really just a few minced cloves of garlic and a good coat of coarse ground salt and pepper is all that's needed. For a Mexican-style dish, add a little fresh squeezed lime juice and chili powder to bring out authentic flavors and aromas.
When making the best out of less expensive cuts of steak, grilling is one sure-fire way to get the most from the meat. There's simply no substitute for grilling over an open flame, and no other way to get that texture or to seal in the juices the way a grill does. But if grilling is out of the question, the next best thing is an iron skillet on a hot stove.
No matter how the meat is cooked, the key to a satisfying and juicy steak is to keep it moist and tender. In the case of the tougher cuts, this means not overcooking and even helping nature along by adding some additional animal fat, better known as butter. Start your steak off with the fat side down for four to six minutes to start melting all that juicy marbling. On the side that's facing up, drop a few pats of butter to melt over the surface. Flip the steak when there's a nice char, but before it gets too dried out. If grilling, melt some more butter over the top again. In a few more minutes, you'll have a delicious piece of meat that can be cut across the grain and served fajita-style, on skewers, or simply as is in all its juices.
The final secret to jazzing up an inexpensive cut of steak is with an attractive presentation. Sauteed onions were made to go with steak, and enhance its flavor exponentially, especially with some spinach added for good measure. Steamed broccoli, squash and peas can appeal to the more nutritionally-minded, while rolling the steak up in a shell with lettuce, cheese and sour cream will convince anyone they're eating expensive take-out. For a less expensive take on filet mignon, grill up a boneless rib-eye cut into thick medallions, wrapped in bacon, and serve with mashed potatoes and steamed vegetables.