This triangular-shaped boneless cut of beef comes from the bottom of the sirloin and is known for being flavorful and economical. It can be sold as a roast or cut into steaks; we found it for about $2.50 per pound. (The cut is often ground into hamburger meat; you may have to ask for it at the meat counter.) It takes well to the grill, but take care, as it becomes tough if overcooked. In "Weber's Way to Grill," Jamie Purviance suggests grilling it as you would a thick steak. If you can, buy it with the fat still intact so that it helps keep the meat moist as it cooks. If it has already been trimmed, wrap it with bacon slices.
Tribune illustrations by Steve Layton