What is a good cut of beef for grilling?

Question

i was going to buy filet mignon but i'm having a bunch of people over. i'll go broker buying enough for everyone. can anyone recommend other cuts of beef that are tender and good for grilling?

Answer 1

Go with flank steak. It runs around $5.50 to $6.99 a pound around here, but there is no bone and no waste! Sometimes it is labeled as london broil, but check with your meat counter at the grocery or your butcher. It's great to marinade or rub with whatever seasonings you like. The secret is to let it rest 15 minutes after you take it off the grill (the temperature will rise 10 degrees or so...taking a medium rare to a medium, or a medium to a medium well) AND making sure you slice the meat across the grain. You can't go wrong with this steak!

Answer 2

I've read some of the other answers and would like to make an educated suggestion. Some people don't like the texture of a true filet mignon. It might be best to query them as to their preference. If you don't want to do that may I suggest top sirloin, which is whats served at most buffets that serve steak. You have to buy CHOICE grade beef as opposed to SELECT grade though. The CHOICE is worth the extra money. Steer away from cuts like ROUND steak. There is only one small section (the eye) that would be edible after grilling as there is very little marbling for flavor and tenderness in that steak. Best wishes in your get together!

Answer 3

Flat Iron Steaks are the best. They are tender like a filet, but have flavor more like a sirloin, try one of these recipes

Recipe #1. Flat Iron With Oregon Herb Rub

2 lbs of beef flat iron steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary

Combine all the seasonings...

Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak -- covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.


Recipe #2. Flat Iron Steak al Forno

Total preparation and cooking time: 25 minutes
4 beef shoulder top blade (flat iron) steaks, about 7 ounces each
2 teaspoons chopped fresh thyme
2 large cloves of garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt

1. Combine thyme, garlic and pepper; press evenly onto flat iron steaks.

2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rate to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired.

Makes 4 servings.

Answer 4

LONDON BROIL
(Special Events Entrée)
Servings: 100 (5 1/2 oz. each)

41 lbs Flank Steak

FOR THE MARINADE:
(makes 2 gallons plus 2 cups)
1 gallon salad oil
1/2 gallon soy sauce
1/2 gallon Worcestershire sauce
2 lbs. brown sugar
1/2 lb sesame seeds
3 tbsp garlic powder
3 tbsp. ground ginger
2 tbsp. dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

****************************************************************
LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 5

Hmm and wow there are maximum of procedures. right this is one it fairly is trouble-free and easy. Get out a skillet and upload slightly oil or butter. Get a cup of milk and stir in a pair of million tablespoon of corn starch and combine. Pour that interior the skillet and upload any cheese you like. upload slightly seasoning of determination. shop mixing till it turns right into a effective sauce. And there you flow. I even have maximum of alternative recommendations yet you probably did no longer provide me a particular selection

Answer 6

Hamburger.

Answer 7

Might I suggest skirt steak. It's cheap and everyone loves fajita style beef!!!

Answer 8

Hamburger or sirloin steak. Marinate it first and it will be tender.

Answer 9

If you can get it , try the triangle tips. They are great cuts and grill wonderfully.

Answer 10

London Broil is always a good choice, as is sirloin.