The grill is hot and the corn on the cob is already being passed around, but what cut of meat should hit the grate? Certain meats come with their own challenges. A delicate cut of meat is one that has the potential to deliver an unforgettable taste, but that opportunity can easily be quashed by turning the grill up too high or leaving the meat to cook for too long. This guide will provide some ideas on what steaks to look for and how to grill them just right.
Easy: Chicken Legs
This tasty meat is also very forgiving. It’s delicious cooked lightly with a little pepper or even a little charred. It is a simple addition to a barbecue that won’t break the bank.
Easy: Flank Steak
A great low fat option, this steak is also packed with flavor. It is popularly used for stir fry in Columbia, but is also an excellent grilling option, especially with extra butter.
Medium: Flat Iron Steak
Since this cut of meat comes from the shoulder, it can be a bit tougher than other cuts. It matches well with a Montreal-style marinade: coarse pepper, garlic, red pepper, and salt spread generously over the steak before grilling.
Hard: Top Sirloin Steak
It’s true when they say you get what you pay for. Top sirloin is a deliciously marbled cut that deserves the attention of an expert griller. It is best enjoyed rare or medium rare and sliced against the grain in order to embolden the flavor.