6 Great Steak Recipes That Won't Break the Bank (Slideshow)
February 11, 2014
Just because it's cheap doesn't mean it has to be less flavorful
Flank steak is a cut from the abdominal muscles of the beef. It is an excellent alternative to skirt steak for dishes like tacos or fajitas. According to the USDA, flank steak can be as much as three dollars per pound cheaper than skirt steak in certain regions of the United States.
Top sirloin comes from the mid region of the hind quarters of the beef; sometimes called the primal loin. This cut is lean and excellent for grilling, and at as little as a third of the price of a tenderloin cut, according to Beef Retail, it’s also a great deal.
Hanger steak is a flavorful and tough cut of meat that comes from the diaphragm area of the beef. If prepared correctly, hanger steak is a cost-effective alternative to other fattier cuts and has just as much flavor.
Boneless rib eye steak is by no means the cheapest steak on the market, but it will certainly set you back less than tenderloin, porterhouse, or in some cases strip steak. Rib eye is a delicious alternative to these pricier options.
As with many of the alternatives we have provided, skirt steak is an excellent and flavorful cut of meat that is leaner than the more expensive cuts. However, if prepared correctly, it has not only great flavor and texture, but can save you a couple of extra dollars as well.
Chuck steak is an affordable cut of beef that can be grilled or broiled, and is commonly used for making ground beef. According to the USDA, the weighted national average price per pound of chuck steak is only $4.26 per pound; that's nearly one third less than filet mignon, according to the same index.