Also known as: Jiffy steak.
What it is: This long, flat cut from the belly muscle has a distinctive vertical grain and can be a bit chewy (read: tough). To tenderize this lean meat, try a marinade. And always slice it thinly against the grain. Because it tends to get stringy when overcooked, it should be watched closely on the fire, says Michael Grieb, the director of culinary creations at A&P supermarkets and its affiliated companies. A great addition to stir-fries and Asian noodle soups.
Price: $8 a pound.
For 4 people, buy: One ¾- to 1-inch-thick steak (1½ to 1¾ pounds).
Best way to prep: Season with salt and pepper, use a rub, or marinate.
Recommended Cooking Times (for Medium-Rare)
Grill: 4 to 5 minutes per side.
Sear: 5 to 6 minutes per side.
Broil: 6 to 7 minutes per side.