Underappreciated Beef: New Cuts to Try on Your Grill


Beef

Crowd Cow Grilled Coulotte Steak

As most backyard grillers know, the price of America’s favorite beefsteaks has risen dramatically in the past few years. Rib-eyes, New York strips, tenderloin, and even the humble chuck steak appear on family menus less often than they once did. But you and your grill grates needn’t despair: Just in time for Memorial Day cookouts, we’d like to introduce you to our favorite underappreciated cuts. All are from the sirloin primal and are packed with beefy flavor. And they’re relatively affordable!

Our nominees follow.

Tri-Tip

GRILLED TRI TIP - Cuts of Beef

Though popular in the region surrounding Santa Maria, California, this beefy cut was slow to come to the attention of grillers in adjoining states and beyond. Most butchers had never heard of this triangular cut; it was usually ground into hamburger or turned into stew meat. What a waste! When cooked and sliced properly, it could be one of the best bites of the summer. Get the recipe here.

Bavette (Flap) Steak

black angus bavette steak

Sink your teeth into a succulent bavette steak. Here is a recipe that infuses rich notes of bourbon. First, the steak gets a quick dry brine in the fridge with salt and bourbon to concentrate its beefy flavor. A heavenly bourbon butter combines butter, garlic, chives, and either more bourbon or Worcestershire sauce. Grill the steak over high heat with wood chips for a hint of smoke, basting it with the luscious bourbon butter before removing from the heat. Let the steak rest briefly, then slice it thinly across the grain. Each tender, bourbon-laced bite is pure bliss. Get the recipe here.

Coulotte (Picanha) Steak

Picanha with Country Salsa - Cuts of Beef

If you’ve dined at a Brazilian steakhouse like Fogo de Chão, you’ll remember seeing C-shaped pieces of sirloin threaded on long spits and sizzling over the fire. Called picanha in Brazil (coulotte in France), this delectable cut with a generous cap of fat comes from the top of the sirloin primal. Seasoned simply with coarse salt and freshly ground black pepper, the meat can also be direct grilled. We love it served with a Latin American-inspired salsa. Get the recipe here.

Expand your repertoire with these cuts, and you may find a new favorite beef gracing your table this summer!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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