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Generally, the most inexpensive cuts of meat for grilling are steak, skirt and chuck steaks. Just treat these cuts for at least 6 hours and up to overnight in a marinade that includes a food acid, such as citrus juice, minced garlic, Italian salad dressing or salsa.
Remember to always marinate in the refrigerator, not at room temperature. Here's another tip: marinate your steaks in a resealable food-safe plastic bag. You can easily turn the steaks and distribute the marinade as well as make cleanup quicker and easier – just discard the bag! While a bottle of reduced-fat Italian salad dressing makes an easy and tasty marinade, here are several others to try:
Grilled Flank Steak with Rosemary A Brookshire's Best Recipe
1/2 cup soy sauce 1/4 cup olive oil 1/4 cup honey 4 cloves garlic, minced 1 Tbsp dried rosemary 1 1/2 Tbsp coarse grind black pepper 3 to 4 lb flank steak salt to taste
Combine marinade ingredients in a large zipper-top plastic bag. Add steak and refrigerate at least 2 hours, turning bag occasionally. Remove steak and discard marinade.
Grill or broil to desired doneness. Let stand 5 minutes; cut across grain into thin strips.
Arrange on platter and serve.
Serves 6
Nutritional Information: Calories Per Serving: 227, Fat: 46 g (19 g Saturated Fat), Cholesterol: 163 mg, Sodium: 152 mg, Carbohydrates: 0 g, Fiber: 0 g
Classic Fajitas A Brookshire's Best Recipe
1 (1.25 oz) packet dry fajita seasoning mix 1/4 cup water 2 Tbsp lime juice 1 beef flank or skirt steak (1 1/2 lb) 2 bell peppers, cut into quarters 2 onions, cut into thick slices or wedges 12 small flour tortillas, warmed salt and pepper to taste fajita toppings (lettuce, chopped tomato, shredded cheese, guacamole, sour cream, olives, etc)
Combine fajita seasoning, water and lime juice in a large zipper-top plastic bag. Add the steak and marinate in the refrigerator for several hours, up to overnight. Remove steak from marinade and discard marinade.
Cook steak on a grill or under the broiler. Cook for about 15 minutes for medium doneness. Grill vegetables about 10 minutes, turning occasionally, until crisp-tender.
Cut steak crosswise into thin slices. Cut peppers into long strips, and coarsely chop onions.
Place steak slices on the warm tortillas. Top with vegetables. Season with salt and pepper, as desired and add any additional desired toppings.
Serves 6
Nutritional Information: Calories Per Serving: 365, Fat: 11 g (4 g Saturated Fat), Cholesterol: 42 mg, Sodium: 1154 mg, Carbohydrates: 36 g, Fiber: 3g
All recipes © 2007, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.
Published 07/06/07
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Just because you're on a budget doesn't mean you have to skip juicy grilled steaks. You’ll be amazed how easy beef is on your wallet when you know how to prepare the less-expensive cuts of meat. 
