The temps outside are starting to climb, and the summer grilling season is just around the corner. So I welcomed this Washington Post article headlined "Affordable Steaks That Make the Cut."
According to the Post article:
Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot (less than $5 per pound).
One thing they all have in common is their tough texture. They come from well-exercised muscles of the animal, which tend to be the most flavorful.
. . . Attentive prep work, intense marinades and closely watched grill time can do wonders for the bargain cuts we're focusing on here.
And the recipes for those marinades can be found near the end of the article. You might also want to read this article from N.Y. Magazine on how to grill the perfect steak.