Two Surprisingly Cheap Pieces of Steak – and How to Cook Them
I have good steak news and bad steak news. The bad news is that previously economical cuts of meat such as steaks and steaks are no longer as economical (this is likely due to the fact that they got so much hype that they are “affordable.” In fact, when I recently went to buy the flank, I was very surprised to find that it was worth two dollars more per pound than the ribeye. The ribeye was on sale, but still.) The good news is there are others. quality, cheap cuts, and with the right approach, you can make them taste damn good.
Make a cheap choice
Once I realized that in the end I would not be buying a skirted steak, I chose two other options: the Denver steaks (which you see in the topmost photo) and the small cut (the image just above), both of which were below 10 dollars per pound. (Disclaimer: I cannot speak on behalf of the whole country, but in my area such discounts are always cheap.)
- Denver Steak: If you’ve never heard of Denver steaks before, this makes some sense, as this cut that runs along the flat side of the shoulder was until recently sold not as a steak, but as ground. I am of course glad that it is being sold now because it is marbled, with a meaty flavor and is ideal for pan-frying or grilling.
- Small Tenderloin: Also known as the tip steak, this cut comes from the loin of the cow by covering the rump. This is a very low-fat cut, not very tender, but with a good taste, which is usually used for sandwiches and kebabs.
Aside from being made from cow and selling for a similar price, these steaks have nothing in common. Both, however, can be turned into something delicious with just a little effort (and adding marinade).
Make a marinade
Looking at the two steaks, I could tell that the small tenderloin definitely needs a little chemical softening through marinating, but I thought Denver could do well with a little salt and a good browning. “Just fine” was exactly how it turned out. It tasted good and it wasn’t too difficult, but there was a little more chewing in my meat than I would have liked and I thought we could have done better. Unsatisfied with this result, I whipped up two different marinades and let the remaining meat dangle in them for one, five, and 24 hours.
Before we get into the preparation (and tasting), let’s talk about these marinades. The first was a fairly classic oil-based marinade made with 1/2 cup olive oil, 1/4 cup apple cider vinegar, three cloves of minced garlic, two tablespoons of Worcestershire sauce, two teaspoons of prepared horseradish, and one teaspoon. maple syrup. The second was this extremely important miso marinade made with 1/3 cup red miso, four tablespoons of sugar, and three tablespoons of cheap sake. Let’s see how each of them performed.
Timing is everything
After the prescribed time in the appropriate marinade, each steak was sautéed over high heat for several minutes on each side until an internal temperature of 125 was reached. They then rested for five minutes.
In terms of taste and tenderness, the miso marinade won. Miso accentuated the meaty taste of the steaks, adding a bit of funk, giving them a kind of “aged” quality. In terms of time, one hour was enough for a Denver steak to lose some of its chew, but it did turn into something wonderful and plump after a full 24 hours or marinating.
But if a full day in the marinade is a tasty option for our Denver steak, then for a miniature tenderloin it is a must . After one and five hours of marinating, the steak was still too tough and chewy for my taste, but that was taken care of by another 19 hours of hanging out in miso magic. But don’t leave it there for too long. When I left the small tenderloin there for an extra day – just to see what happened – the texture of the steak became soft, not tender, and the flavor of the beef became muted.
Winning strategy
After all this, I became confident in several things:
- Miso marinades are full of truth: Want a steak that tastes aged but not at all? Use the sweet and quirky power of red miso and let the sake do all the softening.
- Denver steaks are my new best friend: While 24 hours of miso marinating will get you a tender and delicious little tenderloin, for just a couple of dollars more per pound (but still less than $ 10 at my arrogant grocery store) you can get a Denver one. And a Denver steak, after 24 hours of miso marinating, is a delicate and flexible piece of meat magic.
- That’s okay: While the Denver steak is good after five hours in the miso, it’s delicious after 24 hours, and you deserve to be admired.
So here it is, my new lean steak strategy. Buy a Denver steak, marinate it in miso for 24 hours, grill or grill until medium, rest, chop (against the grain) and eat. Repeat if desired.