Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling
nine kinds?
So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!
need to bone up on cuts that can impress a crowd
Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot
food scientists have begun to question not only whether marinades tenderize meat
When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.
then grease them, using an oiled wad of paper towels
Let the meat rest
After the gap, recipes!
Marinated, grilled steaks are plenty tasty on their own, but it doesn’t take much to throw together a quick sauce to complement such fine work. A tangy caper aioli or chipotle-lime butter would go nicely with steaks treated to the rosemary-red wine marinade, while a mango-grilled red onion chutney or spicy Korean steak sauce would match the profile of steaks that have spent time in the soy-ginger marinade.