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Find the Certified Angus Beef ®
brand in your area or order online.
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Scott Popovic,
Corporate Chef
Beef up Grilling Cuts
Start with these basic tips to match the right beef cut with the best seasoning method:
- Spice rubs are commonly used to quickly impart flavor. They should be used on cuts that are more tender – think flat iron and top sirloin.
- Add spice rubs just before grilling. The salt in the rubs will slowly pull moisture from the beef.
- Marinades are liquids with an acid base (like lemon juice or vinegar) that infuse flavor and help tenderize meat. Flank steak is a good candidate for marinating.
- Marinades are commonly applied to beef that is refrigerated for several hours. Always discard marinade before cooking.
- Marinating time varies, depending on amount of acid used and the type of beef. Acidic marinades require less time because they quickly tenderize and impart flavors.
Kickin’ up grilling season
Give grilling season a kick with tasty new flavors. Become the envy of the neighborhood and master of the grill with unique marinades and special seasonings.
Spice rubs and marinades are a great way to play with flavor profiles and give old, tired dishes a fun twist. Whether it’s a little salt and pepper or a fantastic marinade, make sure you always start with the highest quality products. When it comes to beef, choose the best – the Certified Angus Beef ® brand.
Try these economical and flavorful cuts
Flat iron –second-most tender cut of beef. A relatively new cut originating from the chuck; also known as blade. Notable tenderness makes the flat iron a better candidate for rubs and quick marinades that impart flavor, as compared to marinades used for tenderizing. Try the Asian spice rub and give a new look to a newer cut.
Flank steak – thinner cut that easily handles bold marinades. Has a distinct flavor profile common to Mexican-inspired dishes. Best served when cooked to medium rare (145 F) and thinly sliced against the grain. A lean cut that’s excellent for the grill. Try with a delicious blueberry marinade.
Top sirloin – more traditional steakhouse cut perfect for grilling. A versatile cut that fairs well as a traditional steak or as a kabob or satay. Try with Mediterranean rub, featuring coffee as a main ingredient to add a robust profile to any steak.
Recipes for featured cuts:
Blueberry Marinade
Ingredients:
1 pint blueberries
1/3 cup red wine vinegar
1/4 cup peanut oil
2 tablespoons honey
1 teaspoon cayenne pepper
Instructions:
Combine all ingredients in blender, mix well. Place beef in zipper locking plastic bag and pour marinade over steak, marinate overnight in refrigerator.
Makes 2 cups
Mediterranean Spice Rub
Ingredients:
2 tablespoons hand crushed rosemary
3 tablespoons thyme
1 tablespoon coffee
1 tablespoon sea salt
1 tablespoon cracked black pepper
Instructions:
Combine all ingredients and rub on beef just before grilling or cooking.
Makes about 3 tablespoons
Asian Spice Rub
Ingredients:
2 tablespoons dry chopped chives
1 tablespoon dry minced garlic
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1 teaspoon dry ground ginger
Instructions:
Combine all ingredients and rub on beef just before grilling or cooking.
Makes about 3 tablespoons
Keep Cooking!
