Summer Grilling with Underutilized Cuts of Meat (Plus Recipes!)

Your summer BBQ is red-hot and ready for you to throw on some juicy steaks. But what cut of meat should you choose? Forget the expensive porterhouse and the pricey filet mignon; there are a variety of options that are ideal for the grill but won’t break the bank. We spoke to Chef Scott Popovic, Certified Angus Beef ® brand’s corporate chef, to find out which five choices are your best options for your next backyard get-together. Prepared with a unique, Latin-inspired recipe, you just may discover a new summer grill favorite.

Here are Chef Popovic’s picks, tips, and recipes:

Falda Aldilla (skirt steak) This cut has a rich, beefy flavor and is typically marinated, then grilled over high heat, and thinly sliced for serving.

• As a chef, I prefer using a beer marinade, because it has a lower acid level that won’t break down the cut too much.
• Try this with a chimichurri sauce to really complement the meat.

Beer-Marinated Grilled Skirt Steak

• 2 pounds Certified Angus Beef ® skirt steak
• 1 bottle Guinness (12 ounces)
• 1 yellow onion, chopped
• 1 clove garlic, chopped
• 3 jalapeno chiles, seeded and chopped
• Salt and pepper, to taste

Get the full recipe.

Arrachera (sirloin flap) Similar to skirt or flank steak, this meat is very flavorful and finely textured.

• This is not a cut that necessarily needs a marinade because it’s fairly tender. Sometimes I like to marinate it to impart different flavors, not to add tenderness.
• I recommend trying this cut with an ancho-serrano pepper sauce for extra kick.

Arrachera With Ancho-Serrano Chile Sauce

• 1 pound Certified Angus Beef ® arrachera (sirloin flap), sliced thin
• Salt and pepper, to taste
• 1 ounce canola oil
• 2 ancho chiles
• 1 serrano chile
• 1/2 chipotle chile
• 1/2 onion, thinly sliced
• 2 cloves garlic
• 7 ounces water
• 2 tablespoons sugar
• 3 green onions, thinly sliced

Get the full recipe.

Flank Steak & Tri-Tip These lean cuts are perfect for marinating, and both have a rich, beef flavor. One of the most popular ways to use these steaks is thinly sliced for fajitas.

• The key to both is to cut against the grain once cooked. (Be especially careful with the Tri-Tip, as the grain runs two different ways.)
• Try either of these cuts with this cumin and coriander-rubbed recipe, or by using the beer-marinated grilled skirt steak recipe. They’re also delicious simply grilled and served with the chimichurri sauce.

Cumin and Coriander-Rubbed Flank Steak

• 2 pounds Certified Angus Beef ® flank steak
• 3 tablespoons cumin, toasted and coarsely ground
• 3 tablespoons coriander, toasted and coarsely ground
• 3 tablespoons apple cider vinegar
• 3 tablespoons grapeseed oil
• Salt and pepper, to taste

Get the full recipe.

Short Ribs Tender, juicy, and meaty short ribs can be cut long, short, or boneless.

• There are two popular methods of cooking short ribs, and both are excellent. The first is a traditional braising – cooking low and slow – either in a slow cooker or a crock pot. This technique leaves them tender and flavorful

• The other method is shaving them very thin – like a quarter of an inch – and grilling them on high heat. If you’re choosing to grill, I’d recommend a marinade like this lime-cumin one to help with tenderness and to impart flavor.

Boneless Short Ribs With Lime-Cumin Marinade

• 4 pounds Certified Angus Beef ® boneless chuck short ribs
• 1 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup toasted coconut flakes

Get the full recipe.

Top and Bottom round This cut comes from the top and bottom round. It’s full-flavored and packed with vitamins and minerals.

• For best flavor, marinate this cut before grilling.
• London Broil is excellent when sliced thin (1/2 to ¾ inches) before serving.

Lemon London Broil With Roasted Corn

• 2 pounds Certified Angus Beef ® top round London broil (cut 1 1/2 inches thick)
• 1/3 cup olive oil
• 1/3 cup fresh lemon juice
• 2 cloves garlic, crushed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 6 ear corn on the cob
• 2 tablespoons unsalted butter or margarine

Get the full recipe.

Scott Popovic is the Corporate Chef for Certified Angus Beef.