Buzz
Here’s the steak update: the bad news is that cuts like flank and skirt steak, once considered affordable, are getting pricier. (It might be because they’ve gained so much popularity as budget-friendly options. For instance, when I recently tried to buy flank steak, I found it was actually two dollars more per pound than ribeye, even though the ribeye was on sale.) But don’t worry—the good news is there are still some excellent and cheap cuts available, and with the right preparation, they can be just as delicious.
Opt for Budget-Friendly Cuts
When I realized skirt steak was off the table, I chose two affordable alternatives: Denver steaks (pictured at the top) and petite sirloin (shown just above), both priced under $10 per pound. (Note: prices can vary by location, but in my area, these cuts are consistently inexpensive.)
Denver steak: If this cut is new to you, you're not alone—it was only recently sold as a steak. Previously, it was ground into hamburger or used for roasts. Running along the flat side of the shoulder blade, Denver steak is marbled, flavorful, and ideal for pan-searing or grilling.
Petite sirloin: Also known as “tip steak,” this cut comes from the loin near the rump. It’s lean and not particularly tender, but it has great flavor and is often used in sandwiches or kebabs.
While both of these steaks come from cows and are similarly priced, they aren’t exactly the same. However, with a little attention and a marinade, both can turn into something truly delicious.
Create a Flavorful Marinade
Looking at the two cuts, I knew the petite sirloin would benefit from some tenderizing through marination, while the Denver steak seemed like it could handle a simple seasoning of salt and a good sear. The Denver steak turned out fine—flavorful and not too tough—but it had just a bit more chew than I preferred. Determined for better results, I mixed up two different marinades and let the remaining steak marinate for 1, 5, and 24 hours.
Before diving into cooking and tasting, let’s explore those marinades. The first one was a simple, classic oil-based blend with 1/2 cup olive oil, 1/4 cup apple cider vinegar, three minced garlic cloves, two tablespoons of Worcestershire sauce, two teaspoons of horseradish, and one teaspoon of maple syrup. The second marinade was a vital miso-based mix, combining 1/3 cup red miso, four tablespoons of sugar, and three tablespoons of affordable sake. Let’s see how each one performed.
Timing Matters
After marinating for the allotted time, each steak was seared over high heat for a couple of minutes per side until it reached an internal temperature of 125°F. They then rested for five minutes.
When it came to flavor and tenderness, the miso marinade dominated. It enhanced the steaks’ beefy taste and added a unique, slightly funky twist that gave the meat an almost “aged” flavor. As for the timing, just one hour was enough to remove the chewiness from the Denver steak, but after 24 hours of marination, it became wonderfully tender and supple.
While a full day of marinating works wonders for the Denver steak, it’s a must for the petite sirloin. After marinating for both one and five hours, the steak was still too tough and chewy for my taste, but 19 more hours in the miso marinade did the trick. However, don’t leave it in for too long. When I let the petite sirloin sit for another day, the texture became mushy, and the beef flavor was dulled.
The Winning Method
By the end of all of this, I was certain of a few things:
Miso marinades are full of wisdom: Looking for a steak that tastes like it’s been aging for weeks, but without the wait? Let red miso work its sweet, funky magic, and let sake take care of the tenderizing.
Denver steaks are now my go-to: While 24 hours of miso marination can make petite sirloin incredibly tender and flavorful, for just a few extra bucks per pound (still under $10 at my fancy store), you can get a Denver steak. And after 24 hours of miso marination, a Denver steak is a perfectly tender, beefy masterpiece.
It’s okay to go the extra mile: While a Denver steak is tasty after only five hours in the miso, it truly shines after 24. Go ahead, you deserve amazing.
And that’s it—my new cost-effective steak method. Buy a Denver steak, marinate it in miso for 24 hours, sear or grill it to medium-rare, let it rest, slice it against the grain, and enjoy. Repeat as many times as you like.
