A Cut Above

These staff favorites deliver big flavor and value.

BEEF

FAVORITE CUTS

1. Boneless Beef Top Sirloin Steak

2. New Cut Flat Iron Steak

3. Traditional Cut Flat Iron Steaks

The supermarket meat case is full of new cuts. The meat industry is trying to deliver more value by developing moderately priced choices suited for weeknight meals. Poultry companies are also making more products available as year-round options to the big holiday bird. But learning what to buy and the best ways to cook them is a challenge. Our Food staff has been in the same boat, so we did some research to help demystify meat counter secrets. We looked to our reader files to see how you are cooking with these popular new choices and found more ideas than we can fit in one story. We had great fun at the tasting table sampling tender, juicy main dishes and swapping tips about our finds.

Slice into more tempting recipes for meaty main dishes at myrecipes.com.

Lemon-Garlic Sirloin

MAKES 6 TO 8 SERVINGS; PREP: 10 MIN., CHILL: 5 HR., BROIL: 15 MIN., BAKE: 35 MIN., STAND: 5 MIN.

Sirloin is readily available in the meat section, but for a thicker portion, such as the one called for in this recipe, check with your butcher to see if you'll need to preorder it.

1 (1 ¼-1nch-thick) boneless beef top sirloin steak (about 2 to 2 ½ lb.)

2 garlic cloves, pressed

2 Tbsp. lemon zest

1 Tbsp. kosher salt

1 Tbsp. olive oil

1 tsp. coarsely ground pepper

1 Tbsp. finely chopped fresh flat-leaf parsley

1. Trim steak, if necessary. Combine garlic and next 4 ingredients; rub over steak. Place steak in a large, shallow dish or 2-qt. zip-top plastic freezer bag. Cover or seal, and chill at least 5 hours or up to 8 hours.

2. Remove steak from marinade, discarding marinade. Place steak in a heavy-duty aluminum foil-lined jelly-roll pan.

3. Broil 6 inches from heat 15 minutes; reduce oven temperature to 375°, and bake 30 to 35 minutes or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Sprinkle with 1 Tbsp. chopped parsley.

TIP

Test Kitchens Professional Pam Lolley says, "I use beef shoulder tender a lot-it has a great flavor, is very tender, and is perfect for the grill. You can also buy it marinated, which is convenient." For a recipe using this cut of beef, try Honey-Balsamic Broiled Steaks on page 128.

Maple-Mustard Broiled Steak

MAKES 4 SERVINGS; PREP: 10 MIN., BAKE: 7 MIN., CHILL: 8 HR., STAND: 35 MIN., COOK: 10 MIN., BROIL: 20 MIN.

¼ cup chopped pecans

2/3 cup maple syrup

2/3 cup balsamic vinegar

1/3 cup Dijon mustard

3 Tbsp. fresh thyme leaves

1(1-lb.) flat iron steak

1 tsp. kosher salt

1 tsp. ground pepper

3 oz. crumbled blue cheese

1. Preheat oven to 350°. Place pecans in a single layer in a shallow pan, and bake, stirring occasionally, 5 to 7 minutes or until toasted and fragrant.

2. Whisk together syrup and next 3 ingredients; remove and reserve half of syrup mixture. Add remaining half of mixture to a large, shallow dish or zip-top plastic freezer bag. Trim steak, if necessary, and add to dish or zip-top plastic freezer bag, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.

3. Remove steak from marinade, discarding marinade. Sprinkle steak with salt and pepper. Let stand at room temperature 30 minutes.

4. Cook reserved half of marinade in a small saucepan over medium heat 10 minutes or until reduced by half.

5. Place steak on a lightly greased wire rack in a heavy-duty aluminum foil-lined jelly-roll pan. Broil 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Spoon sauce over steak, and top with toasted pecans and blue cheese. -DIANE SPARROW, OSAGE, IOWA

Oven-Barbecued Turkey Drumsticks

MAKES 4 SERVINGS; PREP: 15 MIN.; COOK: 15 MIN.; BAKE: 1 HR., 30 MIN.

Turkey drumsticks are a favorite with kids. For family suppers, plan on one drumstick for two youngsters and a drumstick apiece for teenagers or adults.

1 ½ cups ketchup

½ cup lite soy sauce

¼ cup firmly packed brown sugar

2 tsp. Worcestershire sauce

2 garlic cloves, pressed

1 bay leaf

2 tsp. hot sauce

4 fresh turkey drumsticks (about 3 lb.)

1. Preheat oven to 350°. Stir together ketchup and next 6 ingredients in a 1-qt. saucepan over medium-high heat. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 minutes.

2. Place drumsticks in an 11- x 7-inch baking dish. Pour 1 cup ketchup mixture evenly over drumsticks. Bake, covered, at 350° for 1 hour; uncover, top with remaining 1 cup sauce, and bake 30 more minutes or until fork tender.

Note: To make ketchup sauce ahead, prepare as directed in Step 1. Cool sauce, pour into a 1-qt. airtight container, and chill for up to 2 days.

Honey-Balsamic Broiled Steaks

MAKES 4 SERVINGS; PREP: 15 MIN., CHILL: 8 HR., BROIL: 16 MIN., STAND: 5 MIN.

1 ¼ to 1 1/3 lb. shoulder petite tender steak

¼ cup balsamic vinegar

2 Tbsp. canola oil

1 ½ Tbsp. honey

2 garlic cloves, pressed

1 ½ tsp. chill powder