Feel the Grill
Think outside the box with these cuts of meats for your summer grilling.
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With June gloom on its way out, cooking takes to the great outdoors. But this summer, forget about grilling the usual ribeye or filet mignon; under-appreciated (and more cost-effective) cuts of meat offer more flavor and diversity.
Coast consulted with Costa Mesa’s Meat House expert butcher Max Frederick, who advised us on five lesser-known cuts of meat perfect for summer barbecuing. All are available at The Meat House. Costa Mesa: 949.548.6328 :: Mission Viejo: 949.587.1013 :: themeathouse.com
1. Kobe Tri-Tip Hands down one of the best pieces of meat in our meat case, tri-tip tends to get a bad rap because it’s difficult to cook properly. Our motto for tri-tip is “slow and low,” meaning to cook it for a long time at a low temperature. And at $19.99 per pound, you get premium wagyu beef for about half the price of other cuts.
2. Shell Sirloin “Baseball Cut” This piece of meat is tender, full of flavor and at $13.99 per pound for prime beef, it is an awesome price point. This meat works well for not only grilling as steak but also for cutting up and using as kebob meat, marinated with some teriyaki sauce or skewered with pineapple and bell peppers.
3. Flat Iron This lesser-known cut is starting to become a popular menu item. It is the second-most tender muscle on the cow and it comes off of the shoulder. Just beware: Flat iron steaks cook fast. Finish with some chimichurri or tomatillo sauce and you’ll look like a star.
4. Flank Steak This is another steak that is perfect for mid-week grilling. Marinated with teriyaki and served with a side of rice, this is a lean piece of meat that is very tender and absolutely delicious.
5. Beef Ribs Whether they are short ribs or a full rack of back ribs, these are a favorite for summer grilling. Pair these with your favorite rub and sauce and your guests will be impressed all summer long.
Get Fired Up
Max Frederick’s recipe for beef ribs with pomegranate barbecue sauce:
Meat:
1 rack of meaty beef back ribs (2-3 lbs.)
2 tsp. kosher salt
2 tsp. black pepper
1-2 tsp. olive oil
Pomegranate Barbecue Sauce:
1/2 white onion
4 cloves garlic
1/2 cup red wine vinegar
2 cups pomegranate juice
4 cups ketchup
1 tbsp. mustard powder
1/2 cup cola
1/4 cup brown sugar
1 tbsp. chili flake
2 tsp. black pepper
2 tsp. kosher salt
Sauce Recipe:
Use a food processor and blend the white onion and garlic together with the red wine vinegar. Combine the other ingredients in a sauce pan and begin to simmer over low heat.
Now comes the waiting, this sauce will take about an hour to reduce down but will be well worth the wait. Stir occasionally to keep the sauce from sticking. When the sauce is reduced by about half, brush onto the ribs and let cook on the grill for another 5 minutes.
Meat Recipe:
Season the ribs with salt, olive oil and pepper and set aside. Pre-heat your grill to about 400 degrees. Place the ribs on the grill, meat side down for about 3 minutes to get a nice sear and to create a crust. Move the ribs to the top rack and turn the heat down to low. Let ribs cook for about 35-40 minutes, flipping once. Remove ribs when internal temperature reaches 135 degrees.
Some Like It Hot
If you’ve been to Taco Asylum, located at The CAMP in Costa Mesa, it’s likely a distinct memory has been forged of the one-of-a-kind burn that comes with the restaurant’s ghost chili taco, courtesy of the sauce made using the world’s hottest pepper, bhut jolokia. For those who like a little sweat with their gourmet tacos, there’s good news: Taco Asylum has given in to customer demand and released its own line of housemade hot sauces, including the ghost chili variety. Can’t take the heat? Try the relatively tame Red Savina or Cayenne hot sauces. And if those are still too spicy, you know what we’re going to say: It’s time to get out of the kitchen. 714.922.6010 :: tacoasylum.com
