The Club of Queer Trades by G. K. Chesterton



Ground beef is a dinnertime jack-of-all-trades — as long as you brown your meat.

Ground beef is a dinnertime jack-of-all-trades — as long as you brown your meat.

If you want to throw some steaks on the grill, pick a cut that thrives in hot conditions, like tri-tip or skirt steak.

This type of steak is very tender. James Ogg/Shutterstock

Certain steaks stand up to the direct heat of a grill better than others, and for an especially tasty and affordable option, consider tri-tip, a cut taken from the sirloin.

A lean steak with very little connective tissue, tri-tip retains its tenderness very well, and when it's seasoned correctly, it provides a beautiful canvas for the smoky notes provided by charcoal barbecues.

For another inexpensive cut that does particularly well on the grill, check out skirt steak, which holds up to intense heat better than most other cuts. Being a long and flat cut, skirt steak has plenty of surface area prime for creating an exterior crust, contrasting perfectly with the tender interior.






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Date: 16.12.2018, 17:49 / Views: 51161