Big flavor, big value

Grilled Flank Steak with Warm Bean and Orzo Salad

Grilling is one of summer’s simple pleasures — pleasurable all year long if you’re like me. Summer offers the perfect backdrop for gatherings centered around grilling.

Looking for an alternative to burgers and franks but don’t want to splurge on a strip steak or ribeye? Check out these flavorful ideas.

Value cuts for the grill

• London broil— top round, shoulder, sirloin, bottom round
• Top blade
• Flat iron
• Flank
• Center cut sirloin

London Broil is a preparation method, where a large cut of beef is marinated, grilled and sliced thinly across the grain. Several cuts are used to make London Broil: top round, shoulder steak, sirloin and bottom round. The marinade must have an acidic ingredient to help tenderize the cut. Think wine, citrus, vinegar or tomato. 

Recipe: London Broil with Roasted Corn and/or Bourbon Steak

Top blade steak	Flat iron

Top blade or flat iron steaks are very flavorful. They are cut from the chuck, and are the second most tender cut behind the tenderloin (filet mignon). The top blade is a small steak that has a vein running through the middle. The flat iron is the same cut that has been "fileted" to remove the vein.

Recipe: Zesty Mediterranean Steak

Flank steak

Center cut sirloin steak

The flank is one of my favorite cuts. It’s full of flavor and very versatile. Flank is great grilled and sliced thin across the grain. Also try it in fajitas, salad, kabobs or with pasta.

Recipe:  Dijon Flank Steak

Center cut sirloin is loaded with flavor and is easy to prepare. Simply add a little salt and pepper and grill. If you want to get adventurous and add more flavors, try one of our marinades or rubs.