Hy-Vee Recipes and Ideas

Slices of flank steak are great for sandwiches, salads, fajitas, and anything that involves condiments or sauces. Because it's a lean cut, we like to use a bold marinade—an easy thing to prep the night before, giving it a night to marinate in the fridge. The next day, you can quickly cook it on the grill or slice and toss with a quick stir-fry blend.

Also known as top blade steak, this tender, well-marbled cut has a robust flavor. Its uniform thickness makes it ideal for grilling, and it works especially well with assertive rubs, like pepper and ginger or a garlicky herb paste. Grill it whole or in kabobs. 

This long, thin cut is well-marbled and has a deep, rich taste. We like to call it fajita meat. Season the steak with salt and pepper—it needs nothing more. Intense heat on the grill gives the steak a rich char that's smoky and crisp at the edges. Slice it against the grain for fajitas, stir-fries, or sandwiches.

Bottom round roast comes from the rump and hind leg region and has minimal marbling. Because it's a leaner roast, it's best to use a slow cooking method. Enter Grandma's comforting pot roast. A 3-pound boneless bottom round roast will serve about 8 to 10 in this recipe.

Lean and inexpensive, this steak also comes from the rump and hind legs. It's best when thinly sliced and marinated for at least 30 minutes. Then it can be quickly cooked in a wok or pan with veggies or noodles.

Sirloin is divided into top sirloin and bottom sirloin, with the top cuts being great for grilling. Bottom sirloin cuts, like tri-tip, are nice for roasting, in addition to grilling.