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All questions

What is a good and less expensive cut of steak for steak sandwiches?

I would just be grilling the meat, and serving on rolls with horseradish and arugula...

asked by jbirch over 5 years ago
16 answers 28682 views
E042c11e 07be 475c a0f3 4cd5488e6cc2  mallory
added over 5 years ago

London Broil is great and CHEAP- avoid toughness by marinating in fresh herbs and olive oil for a few hours before hand. Throw it on the grill for about 5 min on each side- and you're golden!

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 5 years ago

I like hangar steak as well.

F7d27620 4375 4aba ba69 0324d68acb93  41638 15501015 7960 n
added over 5 years ago

I like skirt steak for sandwiches - quick spice rub, a few minutes each side in a cast iron skillet. Make sure to cut on an angle against the grain for skirt steak to avoid chewiness!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

For grilling, slicing, and putting on a roll, I think Flank Steak might be a good choice. For the "other" type of steak sandwich (i.e. Philly Cheese Steak), I'll slice just about any cut of steak really thin, throw it in a hot skillet with some thin-sliced onions, season w/ Lowery's and quickly cook until the onions are soft, melt a slice of provolone on top, then use to fill a nice roll.

D6706402 eb96 499d a671 b2e90db25df9  bike2
added over 5 years ago

I second the skirt steak.

15e23675 44ea 4ae1 80be cb0741acd112  ehanhan4
added over 5 years ago

Skirt, hangar, but most definitely flank! I bet a steak sandwich would be a nice entry to this week's contest. Ya know, just saying.
http://www.food52.com/contests...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 5 years ago

Skirt Steak is wonderful, inexpensie, quick to make, and picks up any flaors you may add.

41d1bf62 06b4 4146 b461 3df1a31058a7  wine
added over 5 years ago

Flank, absolutely; but remember to slice it *against the grain,* *as thinly as possible*! This will keep it tender and easy to bite through.

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 5 years ago

Flat iron is good too...don't over grill and slice thinly against the grain

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 5 years ago

My usual go-to for sandwiches or soft tacos and such is flank steak, but grilled flat iron is my favorite these days - usually a bit less expensive than flank, really rich, beefy flavor that stands up to horseradish sauce, salsa verde and other salsas...very satisfying.

67bf087f e880 479d add5 0f9f3743c495  open uri20140906 32307 1jlfk11
added over 5 years ago

I live in a small town, and the butcher doesn't do cuts like flat iron, skirt, or if he does he calls them something else. And for some reason he prices flank steak really high. But he sells a tri tip steak very reasonably, I grilled it first over high heat on both sides to sear and then moved it to a lower heat part of the grill for several more minutes per side. It was fantastic.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

If you have a professional slicer, you can slice the steak so thin that you can actually use a "better" (i.e. more expensive) cut of meat. I often do this for parties and serve on the mini buns "sliders" with a horseradish cream or blue cheese fondue and people are so impressed...but a little of that goes a long way.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Beef Roasts are always a good staple to have on hand for quick meals, leftovers and sandwiches. Cook it in a slow cooker or low at 325 in the oven with some cooking liquid, spices and onions if you like. Slice it thin when done, freeze slices for later, or use now to make roast beef sandwiches. Serve cold or hot.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 5 years ago

Cube steaks . . . these are cuts from rounds or chucks that are hand cut thin and run trough a macerator machine that takes a tougher cut into a more tender steak. This type of steak was very popular when I was a child, then died off. It is now making a come back in the US. I am seeing in many stores now. Prefect for steak sandwiches and very cheap, though beef in general is high at the moment.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

One kitchen gadget I find myself using more and more for all cheaper cuts of meat is a needle (jaccard) tenderizer. A little spring loaded thingy with multiple very sharp blades. (something to consider if you have small kids in the house as it can bite). I find it does a great job on tougher cuts of meats..and to make 'cube steak/country fried steak' Or even use chuck and tenderize them for kabobs. Tri-Tips..etc.
I found mine at 'Academy Sports" in the grilling section...and have seen them in supermarkets.


E1b4dc03 8783 44d1 9d5c 7d67171a0361  needletenderize l

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added about 5 years ago

Buy the cheapest beef that is not labeled "for stew" or "for gravy". There's certainly a great recipe for it somewhere here. Flank is great if you have a good slicing blade.

Or make chili.