There's a world of underrated, affordable beef cuts that deliver big flavor with the right prep -- and they're perfect for the grill or a hot cast-iron pan. We tapped butchers and beef pros for their ...

Instructions Let steak or steaks come to room temperature. Pat dry on both sides. Drizzle olive oil over the steak and use your fingers or a brush to coat the surface. Season thoroughly with sea ...

It’s a tender cut of meat that sits on top of the sirloin, with a large fat cap that is essential to its flavor, especially when grilled. Top sirloins come in large triangular pieces, 2 to 2½ ...

Bend each slice into a C-shape, with the fat cap running the length of the “C.” Run a skewer through the top and bottom of the “C,” with 2 pieces of steak on each skewer.

- Sirloin cap: “The sirloin cap steak is one of my personal favourites,” Silk says. “It is a triangular cut taken off the top of the sirloin and is what I like to call a ‘poor man’s ...

Ingredients for the picanha steak 2 pounds picanha (top sirloin cap or tri-tip), cut into 2-inch steaks Kosher salt Fresh black pepper Ingredients for the banana farofa 2 tablespoons olive oil ...

Trim picanha, leaving a 1/2-inch fat cap; score fat in a crosshatch pattern without cutting into the meat. Slice into three 3-inch-thick steaks, season with garlic, cumin, and 2 teaspoons salt ...