Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Name a "lean" tasty beef steak.

the flavor and the tenderness is always in the fat. That said, try a skirt steak.
Grill it medium rare, and serve it with Chimichurri sauce. Millions of Argentinians can't be wrong.

I have to buy a 70 lb. box of SS to get it from my butcher.

Same with flank or hanger steaks.

Trim all of the visible fat off of a cut that they label petite sirloin; the kiddo might like that one. Don't overcook em'...and season with salt & pepper.

My choice would be (and "is") a New York Cut Steak... a tasty, tender beef steak which can easily be totally trimmed of all fat.

Here in Ohio, we call a "Kansas City Strip" a "New York Cut Steak"... both are the same cut of beef which has either name, depending on where you live.

When I visited good friends who lived out in Overland Park, Kansas... we ate some "K.C. Strips" at the Stockyard's Inn... a famous steak house in Kansas City at that time which is/was located down in the actual stockyards, but is/was a very nice restaurant in a rather dingy area of Kansas City.

This was in the summer of 1954, so things may have changed considerably at this point-in-time. However, at that time, the Stockyards Inn was one of "THE" best steak houses in K.C.!

Just my 2�...


Strength & Honor...

Ron T.

Flat-iron
Flank
Chuck-eye

Chuck eye's are one of my favorite cuts. I like em', a good one, almost as much as a ribeye. But they're not lean...!

Picky people get tube steaks here......... round steak has very little fat. Feed him one of those and he might learn to appreciate a good steak

Kenneth, this is a good tip from Mannlicher. Here in the south of south, cuts like flap, inside skirt, outside skirt all get a lot of attention. Why? Because as Mannlicher eluded to, all those Argentinians can't be wrong.

Well, it's not just the Argentinians any more! Every Latino and WASP south of, say, Ocala, knows about these cuts. They sell very well at all the "supermercados".

These have become increasingly more pricey here, due to demand and popularity, but the Spanish markets put them on sale now and then, which is when I stock up.

My typical marinade varies. And yes, they taste better after a marinade.

Here's kind of a standard I use. If you've got 24 hours to let it set, that works best. I don't usually have that foresight. Trim most of the fat and all of the membrane before starting the marinade.

Your "churasco" cut, whichever you choose
1/2 cup olive oil
1/4 cup balsamic, red wine vinegar, low sodium soy sauce, or apple cider vinegar for a sweeter, different flavor
3-4 cloves garlic
juice of 1 lime
1/2 teaspoon red pepper flakes
chopped fresh parsley
chopped fresh cilantro
1/2 teaspoon sea salt
fresh ground pepper

mix everything except the steak in a bowl. Place steak and marinade in a gallon Ziploc bag. After sealing Ziploc, shake well and move around with your fingers. You want all that marinade goodness getting into every strain of the meat.

Grill on medium high for 3-6 mins. on each side, depending on size of cut, basting with your "chimichuri".

Here is where you start.
http://bbq.tamu.edu/2014/06/29/fourth-barbecue-summer-camp/_mg_3250/

Your result should look something like this (or better):


There's another cut of beef that may or may not have achieved stardom in your area. It's called chuck eye. I used to get it for dirt here. Now, it's $8.69/lb at Publix!

The marinade is for flavor or tenderizing?

So many different steaks, I didn't know there was so many different Cows.

Flavor, for me.

Lean and tasty don't fit in the same sentence. Thats why people soak in marinade and doctor up the lean cuts.

Local has got it. I've spent a lot of time in South America and I've eaten the best steak ever similar to what he posted.

This is the Chimichurri sauce I make. Got the recipe from a neighbor in Miami, back around 2000. He was from Argentina.

Sam,
Nice job on the chimichurri recipe. Thanks for posting it. That's very traditional. I have a young Latina friend (PR) who is wanting to learn more about cooking. I'll pass this on to her, if you don't mind.

Chateaubriand, New York, Filet Mignon and Culotte steaks are among my favorites. The French seem to have had a hand in that. I admit that I don't like fat, and ruthlessly trim every cut.

I do believe I could enjoy a slice of that.

Those are good looking pieces of beef, but I wouldn't call that 'steak'.

I don't know why...didn't you tell them not to change anything?

Take a filet and get it good and cold in the fridge. Now take a mortar and pestle or spice grinder and grind your favorite spice into dust. Melt unsalted butter and mix in your spice. Inject into the cold filet in several places and return to the fridge to "set" the injection. Bring filet to room temp before cooking, sear and roast to finish. Rest for a few minutes before serving. The filet will have plenty of flavor.

Mike

Flat Iron steak is not a flank.