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Beef Fillet

Meal Ideas for those Cuts You Don't Know What to do With

Recipes 

Many people find cuts like short ribs, flank steak, and skirt steak intimidating due to their unique cooking methods and the perception that they require advanced culinary skills. 

 

These cuts can be prepared using simple techniques like marinating, grilling, or braising, and recognizing that the results are often worth the effort, home cooks can feel more confident in their ability to create delicious meals with these flavorful cuts.

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Tips for Cooking Intimidating Cuts

  • Short Ribs: Braising is key; cook low and slow to break down tough connective tissue. 

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  • Flank and Skirt Steak: Marinate to enhance tenderness and flavor. Always slice against the grain to ensure maximum tenderness.

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  • Bone Broth: Use a mix of meaty bones and joints for a rich flavor. Adding vinegar helps extract nutrients from the bones.

 

 

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Short Ribs

Short ribs are known for their rich flavor and tenderness when cooked properly. They are typically used in braised dishes, where they are slow-cooked with vegetables and broth to create a melt-in-your-mouth experience. They are also popular in barbecue recipes, where they can be grilled or smoked for a smoky, savory flavor.

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  • Popular in Korean cuisine, used in dishes like galbi (barbecued short ribs)

  • Common in American barbecue, especially in Texas-style BBQ

  • Used in Jewish cuisine for dishes like flanken

  • Popular in British and Irish cooking for stews and braised dishes

​​Braised Short Ribs

Ingredients:

  • 4 lbs short ribs

  • salt, pepper

  • 2 tablespoons olive oil

  • 1 onion (chopped)

  • 2 carrots (chopped)

  • 2 celery stalks (chopped)

  • 4 cloves garlic (minced)

  • 2 cups beef broth

  • 1 cup red wine

  • 2 sprigs fresh thyme

  • 2 bay leaves.

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Instructions:

  1. Preheat your oven to 350°F (175°C).

  2. Season short ribs with salt and pepper.

  3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove ribs and set aside.

  4. In the same pot, add onion, carrots, and celery; cook until softened.

  5. Add garlic and cook for an additional minute.

  6. Return the ribs to the pot, add beef broth, red wine, thyme, and bay leaves. Bring to a simmer. Cover and transfer to the oven.

  7. Braise for 2.5 to 3 hours until the meat is tender and falls off the bone.​

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Korean Galbi (Barbecued Short Ribs)

Ingredients:

  • 2 lbs beef short ribs (flanken cut)

  • 1/2 cup soy sauce

  • 1/4 cup brown sugar

  • 2 tablespoons sesame oil

  • 4 cloves garlic (minced)

  • 1 tablespoon ginger (grated)

  • 1/4 cup green onions (chopped)

  • 1 tablespoon sesame seeds

 

Instructions:

  1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions to create the marinade.

  2. Marinate the short ribs in the mixture for at least 3 hours, preferably overnight.

  3. Preheat your grill to medium-high heat. Grill the ribs for about 5-7 minutes per side until nicely charred and cooked through.

  4. Sprinkle with sesame seeds before serving. Enjoy with rice and kimchi!

 

 

Texas-Style Smoked Short Ribs

Ingredients:

  • 4 lbs beef short ribs

  • 2 tablespoons coarse salt

  • 2 tablespoons black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1/2 cup beef broth

 

Instructions:

  1. Mix salt, black pepper, garlic powder, and onion powder to create a dry rub. Apply generously to the short ribs.

  2. Preheat your smoker to 225°F (107°C). Place the ribs in the smoker and cook for 6-8 hours, or until they reach an internal temperature of 200°F (93°C).

  3. During the last hour, spritz the ribs with beef broth to keep them moist.

  4. Let the ribs rest for 30 minutes before serving. Pair with your favorite barbecue sides!

 

 

Jewish Flanken

Ingredients:

  • 2 lbs flanken-style short ribs

  • 1 onion (sliced)

  • 4 cloves garlic (minced)

  • 1 can (14 oz) diced tomatoes

  • 2 cups beef broth

  • 2 tablespoons tomato paste

  • 1 tablespoon paprika

  • Salt and pepper to taste

 

Instructions:

  1. In a large pot, brown the flanken ribs on all sides. Remove and set aside.

  2. In the same pot, sauté onions and garlic until softened. Add diced tomatoes, beef broth, tomato paste, paprika, salt, and pepper.

  3. Return the ribs to the pot, cover, and simmer on low heat for 2-3 hours until tender.

  4. Serve with mashed potatoes or rice for a comforting meal.

 

 

Irish Beef Short Rib Stew

Ingredients:

  • 2 lbs beef short ribs

  • 4 cups beef broth

  • 2 carrots (chopped)

  • 2 potatoes (cubed)

  • 1 onion (chopped)

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • Fresh thyme and bay leaves

 

Instructions:

  1. Brown the short ribs in a large pot. Remove and set aside.

  2. In the same pot, sauté onions until translucent. Add carrots, potatoes, and tomato paste, cooking for a few minutes.

  3. Return the ribs to the pot, add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is tender.

  4. Serve hot with crusty bread.

 

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Flank Steak 

Flank steak is a lean and flavorful cut that is best suited for quick cooking methods like grilling or pan-searing. It is often marinated to enhance its tenderness and is commonly used in dishes such as fajitas, tacos, or steak salads. Flank steak can also be sliced thinly against the grain for stir-fries or served as a main dish with sides.

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  • Popular in American cuisine, especially for dishes like fajitas and stir-fries

  • Used in South American cooking, known as "sobrebarriga" in Colombia

  • Called "bavette" in France and used in French cuisine

  • Utilized in Asian cuisine, particularly Chinese cooking for stir-fry dishes

Grilled Flank Steak with Marinade

Ingredients:

  • 1.5 lbs flank steak

  • 1/2 cup soy sauce

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon honey

  • 4 cloves garlic (minced)

  • salt and pepper

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Instructions:

  1. Whisk together marinade ingredients in a bowl.

  2. Place flank steak in a resealable bag and pour marinade over it. Marinate for at least 1 hour or overnight for best flavor.

  3. Preheat grill to medium-high heat.

  4. Remove steak from marinade and discard marinade.

  5. Grill steak for 5-7 minutes per side, or until desired doneness.

  6. Let it rest for 10 minutes before slicing against the grain.​

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Flank Steak Stir-Fry

Ingredients:

  • Flank steak

  • bell peppers

  • broccoli

  • soy sauce

  • garlic

  • ginger

  • sesame oil

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Instructions:

  1. Thinly slice flank steak against the grain.

  2. Sauté garlic and ginger in sesame oil, add vegetables, and stir-fry until tender.

  3. Add the flank steak and soy sauce, cooking until just done.

  4. Serve over rice or noodles.

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Stuffed Flank Steak with Spinach and CheeseIngredients:

  • 1.5 lbs flank steak

  • 2 cups fresh spinach, torn

  • 1.5 cups Parmesan cheese, grated

  • 2 tsp dried parsley (or fresh, if preferred)

  • 1 tbsp butter or vegetable oil

  • Salt and pepper to taste

  • Kitchen twine or toothpicks for securing

 

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Steak: Place the flank steak between two sheets of plastic wrap or wax paper. Gently pound it to an even thickness, being careful not to tear it. Season both sides with salt, pepper, and dried parsley.

  3. Add Filling: Sprinkle the grated Parmesan cheese evenly over the steak, leaving a 1-inch border around the edges. Add the torn spinach on top of the cheese.

  4. Roll the Steak: Starting from the end closest to you, roll the steak tightly into a log. Secure the roll with kitchen twine or toothpicks to keep it from unraveling.

  5. Sear the Steak: Heat butter or oil in a cast-iron skillet over medium-high heat. Once hot, add the rolled flank steak and sear each side for about 2-3 minutes until browned.

  6. Bake: Transfer the skillet to the preheated oven and bake for an additional 5-10 minutes, or until the steak reaches your desired doneness.

  7. Rest and Serve: Remove from the oven and let it rest for 5 minutes. Slice the rolled steak into pinwheels and serve with your favorite sides.

 

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Skirt Steak 

​Skirt steak is known for its intense beefy flavor and is often used in Mexican cuisine. It is ideal for grilling or broiling and is commonly found in dishes like carne asada, fajitas, and steak tacos. Its loose texture absorbs marinades well, making it a favorite for flavorful preparations.

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  • Very popular in Mexican cuisine, used for dishes like fajitas and carne asada

  • Common in Tex-Mex cooking in the United States

  • Used in Chinese cuisine for stir-fry dishes

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Skirt Steak Tacos

Ingredients:

  • 1.5 lbs skirt steak

  • 1 tablespoon olive oil

  • 2 teaspoons chili powder

  • 1 teaspoon cumin

  • salt and pepper

  • tortillas

  • toppings (cilantro, onion, lime)

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Instructions:

  • Rub skirt steak with olive oil, chili powder, cumin, salt, and pepper. Let sit for 30 minutes.

  • Preheat grill or skillet over high heat. Cook steak for 3-4 minutes per side for medium-rare.

  • Slice against the grain and serve in tortillas with your favorite toppings.

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Skirt Steak Fajitas

Ingredients:

  • Skirt steak

  • bell peppers

  • onions

  • fajita seasoning

  • tortillas

  • toppings (sour cream, guacamole)

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Instructions:

  1. Marinate skirt steak in fajita seasoning.

  2. Grill or sauté with sliced bell peppers and onions until cooked.

  3. Serve in warm tortillas with your favorite toppings.

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Skirt Steak Stir-Fry

Ingredients:

  • 1 lb skirt steak

  • thinly sliced against the grain

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon cornstarch or arrowroot powder

  • 2 tablespoons vegetable oil

  • 2 cups mixed vegetables (bell peppers, broccoli, snap peas)

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

 

Instructions:

  1. In a bowl, combine sliced skirt steak with soy sauce, oyster sauce, and cornstarch. Let it marinate for 15-30 minutes.

  2. Heat vegetable oil in a large skillet or wok over high heat. Add the marinated steak and cook for 2-3 minutes until browned. Remove and set aside.

  3. In the same skillet, add mixed vegetables, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

  4. Return the steak to the skillet and stir to combine. Cook for an additional minute, then serve over rice or noodles.

 

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Bone Broth

Bone broth is commonly used as a flavorful base for soups and stews or enjoyed on its own as a warm drink. Bone broth supports joint health, aids digestion, and provides essential nutrients that promote healthy skin and hair, making it a versatile and healthful addition to any diet.