Cheaper cuts of meat are winners, not just for your pocketbook, but for your taste buds. Cooked the right way, these meats offer loads of flavor for much less money.

Skirt the Money Issue

When braised for a long time, skirt steak turns into meltingly tender meat. But in the heat of summer, who wants to spend hours in the kitchen? Luckily it can be grilled with great results. Marinate it for a few hours or overnight, then barbecue for 4 to 5 minutes a side over direct heat for medium-rare meat. Let the steak rest for 15 minutes to keep it juicy. Then, and this is the most important part, slice it thinly against the grain. This will keep the meat from being too chewy. And the result will be a steak with deep meat flavor.

This Mexican take on skirt steak is sure to please.

—Marissa Rothkopf Bates

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