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Cheaper priced steak

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angelsmom May 25, 2013 12:22 PM

Recently I came across an article listing a steak that was as good, but cheaper than the now trendy...skirt, flank and hanger steaks. Of course I cannot find it when I need it.
Any suggestions, it would be used for grilling?

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  1. The Professor RE: angelsmom May 25, 2013 12:48 PM

    Flatiron Steak, possibly? That would be my vote (and I like it better than any of the above mentioned...

    6 Replies
    1. re: The Professor
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      Dirtywextraolives RE: The Professor May 25, 2013 12:59 PM

      Just bought a flat iron steak for grilling tomorrow.......

      1. re: The Professor
        Scrofula RE: The Professor May 26, 2013 03:47 AM

        Flat iron is good, but the same piece of meat is often sold cheaper under the name 'top blade steak'. It's cut differently, so there's a bit of gristle running down the middle that you'll probably want to trim off, but it's the same meat.

        1. re: Scrofula
          The Professor RE: Scrofula May 28, 2013 09:36 AM

          The flatirons in my local ShopRite are generally $3.99/lb. It's one of the cheapest cuts they sell...in fact, the only one cheaper is a regular chuck steak at $3.79.

          1. re: The Professor
            Scrofula RE: The Professor May 29, 2013 09:18 AM

            I remember them being cheaper here as well, just a few years ago. I think people started to catch on, so they started marketing them as one of the main steak cuts, alongside the ribeyes and porterhouses. Enjoy your cheap flatirons while they last!

        2. re: The Professor
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          Dirtywextraolives RE: The Professor May 28, 2013 08:33 AM

          The Flat iron steak we grilled on Sunday night was absolutely spectacular! My husband and son could not stop raving about it, and we are all big rib eye steak lovers. It was tender and juicy, and 1.5# was perfect to feed the three of us, with no waste, bone or gristle. I just took it out of its package, dried it off and sprinkled both sides liberally with kosher salt. Set it over a rack on a sheet pan in the fridge for several hours until it was time to grill. Also sprinkled it with garlic powder, dried basil & oregano & a little more salt. My husband grilled it over medium high heat in our charcoal weber for 4 minutes a side. It was absolutely perfect! Here's a pic of my plate:

           
          1. re: The Professor
            Will Owen RE: The Professor May 28, 2013 02:20 PM

            Flatirons generally run about $6/lb out here in SoCal, and the only source I've found is the Kroger affiliates that sell them packaged. They drop to around $4 when they're pushing their sell dates, though. Now that Mrs. O is out of the critter-eating game, I'll get one of those to grill on her nights out with her gang, grill it to just still bloody in the middle, then wrap up and refrigerate about a third of it. A day or so late I'll slice that up, give it a quick sauté in butter, and have it with eggs. That might be even better than the dinner!

          2. c
            critter101 RE: angelsmom May 25, 2013 12:50 PM

            In my part of the country (West Coast), it's called flap meat. It looks similar to skirt steak, but it's thinner, and not as tender. Every Hispanic supermarket here carries it...it's usually grilled or fried for carne asada. On sale, I pay $3.99/lb.

            1 Reply
            1. re: critter101
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              Tom34 RE: critter101 May 26, 2013 07:56 AM

              On the East coast its called bottom Sirloin flap meat. (Meat buyers guide # 1185A). I don't know the last time you bought it and whether it was graded or not but as of last week, wholesale case price for choice was about $5.30 lb, select about $5.00 lb.

              I dry rub it with salt, pep & garlic... then let it sit overnight in the frig.

              I then quickly sear the whole piece over screaming hot lump charcoal to char the outside. The sear only cooks about 3/16 of an inch into the meat.

              I then cut 3/4 inch thick slices on the bias against the grain and lightly re-season.

              The strips then go back on the screaming lump charcoal for a quick sear on each side to med - med/rare.

              Flap meat is chewy like a mushy gumball at rare.

              Not the most tender cut but certainly one of the most flavorful.

            2. Bada Bing RE: angelsmom May 25, 2013 01:12 PM

              Maybe Chuck Eye steak? It's a portion cut from the place where the chuck meets the ribs. There are only a few of these per animal.

              They have the flavor and tender character of Rib Eye (to which they are anatomically adjacent) but cost a good deal less. They don't have the toughness and long-cooking requirement of the Chuck proper. The only downside is that they have a diagonal bit of gristle that it not so worthy of eating, but you can just cut around it.

              Here's a write-up:

              http://www.figurethingsout.com/blog/2...

              2 Replies
              1. re: Bada Bing
                Terrie H. RE: Bada Bing May 25, 2013 03:49 PM

                I have become a big fan of the chuck eye steak, which I only heard of about 2 years ago. My favorite is ribeye, but I'm on a small budget, so I've switched to chuck eye as my occasional treat. The trouble is that it isn't a cut easily found at all the supermarkets where I live (Maryland). It might be a regional thing, as I find it at Harris Teeter and Food Lion, which both come out of the south.

                1. re: Bada Bing
                  JayL RE: Bada Bing May 25, 2013 08:22 PM

                  I actually really like a chuck eye steak. My wife loves it when I cook her a rib eye, and try as I may I can't get her to accept anything else (except for skirt steak which she, we, love). Chuck eyes can be very well marbled, have a great taste, and are tender.

                  Flat irons are ok, but a little too minerally tasting for me. I don't like livers or hearts, and the flat iron has a similar taste.

                2. Atomic76 RE: angelsmom May 25, 2013 07:27 PM

                  Our local grocery stores usually have good prices on Tri-TIp. It is very much like New York Strip, but usually comes in smaller pieces than a full NY strip steak.

                  1. j
                    James Cristinian RE: angelsmom May 25, 2013 08:33 PM

                    I like top sirloin, choice grade if possible, very flavorful.

                    3 Replies
                    1. re: James Cristinian
                      Bada Bing RE: James Cristinian May 26, 2013 07:31 AM

                      I agree that Top Sirloin is very worthy, and sometimes on sale for very good prices around here ($3.99 in Choice grade).

                      1. re: James Cristinian
                        fldhkybnva RE: James Cristinian May 28, 2013 03:37 PM

                        I really enjoy top sirloin and often more than other more expensive cuts.

                        1. re: fldhkybnva
                          Terrie H. RE: fldhkybnva May 28, 2013 04:01 PM

                          Top sirloin is my favorite for kebabs, too. It takes marinade well.

                      2. t
                        treb RE: angelsmom May 26, 2013 07:42 AM

                        Hanger would be good for Carne Asada's. Cooks very qiuck, cut across the grain. Flank is good to grind for burgers. Skirt would also be good for Carne Asada or Faheta's or just grilled with Q sauce.

                        1. mcf RE: angelsmom May 29, 2013 09:20 AM

                          Bavette, sirloin tip, flap meat. All the same thing, I have one marinating in my fridge right now.

                          1. grampart RE: angelsmom May 29, 2013 10:29 AM

                            This is a flat iron I grilled last week. 5.99 # ON SALE at Kroeger. Not 5 years ago, we paid 3.99. This was my first cook on my new Grill Grates. So far, so good!

                             
                            1 Reply
                            1. re: grampart
                              grampart RE: grampart May 29, 2013 10:31 AM

                              Part 2

                               
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                              Puffin3 RE: angelsmom May 29, 2013 01:05 PM

                              'Strip loin'.

                              1 Reply
                              1. re: Puffin3
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                                Tom34 RE: Puffin3 May 29, 2013 04:36 PM

                                Strip loin ?????? Choice 0x1 boneless 180 strip loin surpassed 109 rib at an average historical whole sale price of about $8.35 LB. The only cut more expensive is the filet.

                                There may be a few large chains working off of long term fixed contract prices that have not passed on the increases yet but the current price is at all time historic highs.

                                GOOGLE: "Boxed beef prices." The daily wholesale prices of every cut are listed.

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