Wow Guests With These 3 Underutilized Steaks

As more mainstream meat cuts like strips and ribeyes rise in demand and price, underutilized steaks are taking center stage — and for good reason. These alternative cuts are great menu additions and deliver just as much flavor and versatility. As your trusted experts in foodservice, Tyson Fresh Meats brings you three alternative cuts worth adding to your menu and some inspiration on how to serve them.

Denver Steak

Coming from the chuck primal cut, Denver steaks are relatively tender with decent marbling and beefy flavor.

This dish elevates a classic brunch staple — steak and eggs — by incorporating Denver steaks and a sauce made from the African peri peri pepper, a close relative of the tabasco pepper.

How we prepared it:

Denver steak is seasoned with salt, pepper and smoked paprika, then grilled over high heat to medium-rare. A farm-fresh egg is fried sunny side up in olive oil and seasoned with salt and pepper. Asparagus is seasoned with salt and pepper, then sautéed in olive oil with lemon zest. It is served with a house-made bacon and cheddar biscuit and a side of peri peri sauce.

Coulotte Steak

This underappreciated cut from the cap muscle is also referred to as top sirloin cap. It has plenty of marbling and is easy to prepare on the grill. If preparing without the fat cap, be sure to cut across the grain for tenderness.

Taking inspiration from Cuba, this dish incorporates citrus juices and garlic to make a zesty and flavorful mojo marinade. Marinating keeps the meat tender and will enhance flavor. This concept is appropriate for any restaurant style and could be made into a sandwich for a flavorful lunch special.

How we prepared it:

Coulotte steaks are marinated in a zesty mojo, grilled and sliced. The mojo is then heated and reduced until thickened for a Caribbean-inspired sauce of citrus juices, garlic, cumin and oregano. We serve this with cumin-spiced yucca fries and grilled zucchini tossed in cumin-paprika flavored butter and topped with queso fresco.

Flat Iron Steak

Coming from the chuck primal, flat iron steaks are incredibly tender, flavorful and ideal for grilling. They have become very trendy over the last several years and are becoming more mainstream on menus across the country.

In this dish, we focus on the rich beefy flavor of the steak without the need for marinating or serving with a sauce. We elevate the dish by giving textural complexity through the crispiness of the gnocchi, buttery texture of the carrots and chew of the red onion marmalade.

How we prepared it:

Flat iron steak is seasoned liberally with olive oil, salt and pepper and grilled over high heat. We pair it with a tangy and sweet red onion marmalade, roasted baby heirloom carrots and crispy sauteed gnocchi flavored with chives, parsley, dill and thyme.

These cuts, with the right treatment, are sure to expand your customers’ appreciation for beef. Reach out to the Tyson Fresh Meats Foodservice Team and get these items on your menus today.