Flank Marinating Steak
Works well when marinated, but can also be used as a Grilling Steak season simply, grilled to medium-rare and thinly sliced across the grain. Long visible grain. Lean, fully trimmed so no waste. Full beefy flavour. Used in London Broil, Asian or Latin recipes. Moderate price. Season simply or marinate after piercing all over for 4 to 24 hours.
Outside Skirt Marinating Steak
This is a long, think flat steak with strong graining – shaped like a sash. Cut from the plate or underbelly, Outside Skirt is in front of the Flank and has less fat chunks embedded into it but is more marbled and is smaller, thicker and a bit less strong thank Inside Skirt. Trimmed folded over or cut into manageable steak-size lengths. It performs much like Flank Steak but is more flavourful. Great used in Latin flavored dishes or Asian cuisine.
Sirloin Tip Marinating Steak
Generally sold at an intermediate price, Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C).
Marinating Short Ribs (Korean style short ribs)
Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.
Eye of Round Marinating Steak
Usually sold at an intermediate price, Eye of Round is moderately tender and lean with mild beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C)
Outside Round Marinating Steak
Generally sold at an intermediate price, Outside Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare 145°F (63°C)
Marinating steaks often have the boldest beefy flavour and can be value-priced.
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