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M A R I N A T I N G S T E A K S |
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Sirloin Tip Steak
Very lean and offers
an economical solution to other cuts. Marination helps to
enhance the tenderness of this cut. Excellent for brochettes,
just ask us to expertly trim and cube at no extra charge to you!
Suggested Single
Serving - 8 Ounces
Marinating Steak -
Dry, direct heat; grill, broil or pan-fry |
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Flank Steak
Also called London
broil. It is a lean, flat, boneless cut from the flank section,
just below the loin and sirloin. It is popular marinated or
stuffed and rolled. While this cut has very little fat and
probably requires some physical tenderizing, it offers great
flavor. Once you master the cooking techniques, it’ll be a
favorite!
Suggested Single
Serving - 8 Ounces
Marinating Steak -
Dry, direct heat; grill, broil or pan-fry |
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Eye of Round Steak
A versatile cut
from the hip area. Although very lean, it is not short on
flavor and can marinated or peppered for a wonderful meal. Try
having this cut a little thicker and cut across the grain to
enhance tenderness.
Suggested Single
Serving - 8 Ounces
Marinating Steak -
Dry, direct heat; grill, broil or pan-fry |
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Inside / Outside Round Steaks
Cut from the inside
thigh portion of the round. Because these muscles are used less
than the outer ones, they are more tender than other cuts from
the round. Top round steaks are not as tender as those from the
loin or sirloin, but they have a good combination of tenderness
and flavor. They are perfect for someone looking for lean and
economical cut. Try it sliced for fajitas or stir fry!
Recommended Serving
- 6 ounces
Marinating Steak -
Dry, direct heat; grill, broil or pan-fry |
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