Obviously, every host wants to impress, but without breaking the bank.
“It’s really nice to have meatier vegetables in there to break things up.
“Tacos are really great.
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Everybody’s into tacos now,” he says.
This cut may be labeled as flap steak or bavette, depending on your market.
“And it’s actually pretty cheap.
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It’s just something that you typically would slice up, which is great for a crowd.”
Flank Steak
This cut has become increasingly popular over the past few years.
Flank is a cut taken from the underbelly, or the flank, of the cow.
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I love a flank for a more budget-friendly cut, but also serving a crowd.”
These are inexpensive and easy for a group to manage.
(Just have lots of napkins!)
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It’s an economical piece of meat that is full of flavor and beautiful marbling.
It’s built for grilling or making a roast.
Half Baked Harvest
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