There’s plenty to love about New York strip steak and filet mignon, but why not grill something new this summer? Lesser-known cuts like flat-iron, tri-tip and bavette steak are packed with flavor, offer great value and are easier to cook than you’d expect. Butchers rave about them, which should tell you something. We’ll help you grill boldly and eat deliciously with tips and recipes for these adventurous cuts.
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Skirt Steak
Cut from the underbelly (or plate), this long, lean steak is known for its beefy flavor and juicy, toothsome texture. Marinate and grill over high heat to medium-rare for the best taste and texture. Slice thin for fajitas and salads or drizzle with chimichurri sauce.
Flat-Iron Steak
Like the rich, buttery flavor of a rib-eye or New York strip steak? Try a flat-iron steak. Also called top-blade steak, this highly marbled beef cut comes from the shoulder. Marinating and grilling yields juicy, tender meat.
Short Ribs
Slice away the bone from traditional short ribs (or ask your butcher for help), and you get a decadent treat — boneless short rib steaks. This ultra-flavorful, tender cut is best grilled to medium-rare and sliced thin.
Bavette Steak
Also called sirloin tip or sirloin flap steak, bavette is the cut your butcher is probably hiding in the back. Tender, versatile and full of beefy flavor, it comes from the same area as tri-tip and is perfect for marinating and grilling.
Tri-Tip Steak
Lean tri-tip comes from the sirloin, a meaty area between the loin and round. This affordable cut is named for its triangular shape. Grill over high heat, then cook to medium rare for robust flavor and tender texture.
Try it: Tri-Tip Steaks with Tomatoes, Basil and Garlic Bread
Top Tips for Grilling Steak
If you’re cooking a new cut on the grill or you just need a refresher, follow these butcher-approved tips for success.
Let meat come to room temperature: Remove steak from the refrigerator about 30 minutes before grilling so that it comes to room temperature. This helps it cook more evenly from edges to center.
Rest grilled meats: For juicier, tastier results, let your steak rest for a few minutes before slicing or digging in.
Slice against the grain: Avoid tough, chewy meat by slicing your steak against the grain. Look for the direction that the muscle fibers run, then cut in the opposite direction.
Use a meat thermometer: For thicker cuts, a meat thermometer can mean the difference between overcooked and sheer perfection.
We can help: Have a question? Looking for grilling tips? Our expert butchers opens in a new tab behind the meat counter are here to help you win weeknight dinner or pull off a special occasion.
