Ready to meet the new meat?
The economy has prompted cost-conscious restaurant chefs to spearhead creative — and often less costly — new cuts of beef. And when they do that, it usually doesn't take long for those cuts to move off the menu and into butcher and grocery shops.
To help get you grilling with some of the latest cuts of beef, we created recipes for three meats on the cutting edge.
TERES MAJOR WITH CILANTRO CASHEW PESTO
Start to finish: 45 minutes
Servings: 4
1 bunch fresh cilantro, stems and leaves
2 tablespoons olive oil
2 tablespoons water
1/4 cup toasted cashews (pieces are fine)
1/4 cup grated Parmesan cheese
Salt and ground black pepper
2 pounds teres major steaks
Vegetable or canola oil
Heat a grill to high.
In a blender, combine the cilantro, olive oil, water, cashews and Parmesan. Blend until smooth, or as smooth as you prefer. Season with salt and pepper, then blend again. Set aside.
Season the steaks with salt and pepper.
Soak a crumpled paper towel with oil. Clasping the paper towel with tongs, oil the grates of the grill. Add the steaks and cook over high heat for 5 to 8 minutes per side for medium-rare.
Remove the steaks from the grill and allow to rest for 8 to 10 minutes. Thinly slice the steaks across the grain and top with the pesto.
Nutrition information per serving (values are rounded to the nearest whole number): 510 calories; 230 calories from fat (45 percent of total calories); 25 g fat (7 g saturated; 0 g trans fats); 150 mg cholesterol; 3 g carbohydrate; 63 g protein; 1 g fiber; 530 mg sodium.
FENNEL RUBBED DENVER STEAKS WITH GRILLED FENNEL AND BLUE CHEESE
Start to finish: 30 minutes
Servings: 4
1 teaspoon fennel seeds
4 Denver cut steaks, 3/4-inch thick (2 pounds total)
Salt and ground black pepper
2 fennel bulbs, white parts only, cut into quarters
Vegetable or canola oil
Wedges of lemon
1/4 cup crumbled blue cheese
Heat the grill to medium-high.
In a spice grinder or using a mortar and pestle, grind the fennel seeds. Sprinkle the ground seeds over both sides of the steaks, then rub into the meat. Season the steaks with salt and pepper. Season the fennel bulb quarters with salt and black pepper.
Soak a crumpled paper towel with oil. Clasping the paper towel with tongs, oil the grates of the grill. Grill the fennel quarters for 10 minutes, turning once during cooking. Grill the steaks for 4 to 6 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest for 8 to 10 minutes.
To serve, arrange 2 fennel quarters on each plate. Squeeze some fresh lemon juice over them, then top with a sprinkle of blue cheese. Serve with the steak.
Nutrition information per serving (values are rounded to the nearest whole number): 470 calories; 240 calories from fat (51 percent of total calories); 27 g fat (11 g saturated; 1 g trans fats); 155 mg cholesterol; 10 g carbohydrate; 46 g protein; 4 g fiber; 590 mg sodium.
CHUCK ROLL STEAKS WITH BARBECUE RUB AND GRILLED ONIONS
Start to finish: 45 minutes
Servings: 4
2 tablespoons vegetable oil
1 tablespoon brown sugar
Salt and ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
Four 12-ounce chuck roll steaks
1 large sweet onion, cut into 4 thick slices
In a large bowl, stir together the oil, brown sugar, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, smoked paprika, cumin and cayenne. Place the steaks in the bowl and massage the mixture into the meat, making sure to coat all sides. Allow to sit at room temperature for 30 minutes.
Heat the grill to medium-high.
Season the onion slices with salt and pepper. Grill the onions without flipping them for 6 to 8 minutes, or until charred and tender. Grill the steaks for 4 to 5 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest for 8 to 10 minutes before serving. Serve with the grilled onions.
Nutrition information per serving (values are rounded to the nearest whole number): 520 calories; 170 calories from fat (33 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 195 mg cholesterol; 8 g carbohydrate; 74 g protein; 1 g fiber; 700 mg sodium.