Steak doesn't have to be expensive. You just have to know what you're getting. Prep the grill. We're going in.
This used to be a butcher's secret weapon for inexpensive yet rich ground beef. It's become popular with the public in the late 90's. It's great for fajitas. Mmm....fajitas.
The poor-man's ribeye! This steak is much less expensive; but can be just as delicious. As with all average Joe cuts of meat, it's important to keep it on the medium-rare side to avoid toughening it up even more. It makes for a killer pot roast. Mmm...pot
Most people avoid charcoal steaks due to the fact that it has a big piece of gristle running right down the middle. But aside from that, it's a fantastic cut. It's actually the second most tender part of the cow.
Flat iron steaks also come from the cow's chuck. This one varies in price depending on the hipster to steakhouse ratio. It has typically been a more affordable cut of meat though. Roll them up with mushrooms and herbs to add some juice. Mmm....juicy rolls.
Flap steak is a thin cut of meat from the bottom sirloin. It's a little tough in texture, but it can be amazing if marinaded and cooked to medium-rare. Cut against the grain for perfect slices of juicy steak that are perfect for salads, pita sandwiches, or simply drizzled with a rich cream sauce. Mmm....savings....
The rarer the better when it comes to an average Joe cut of steak. Mmm....Joe.