6 Denver6 sirloin6 skirt6 chuck tender filet or 4 chuck eye (please choose your option)Denver and Flat Iron- According to Taste of Home magazine, these two cuts “are like finding a diamond in the rough”! Like a filet mignon, these steaks have almost no fat cap. What makes it different (and, more flavorful) is its remarkable amount of intermuscular fat marbling, which keeps it juicy as it cooks. That means you can cook it to medium, and it’ll still taste great🥩Prepare a Denver or Flat Iron steak simply with salt and pepper or use your favorite spice blend or seasoning. Cook it over a hot grill for 4 to 5 minutes per side and let rest for at least 10 minutes before slicing it. If you don’t have a grill, fire up your cast-iron skillet, and it’ll taste just as good.Chuck Eye steak-Also known as the "poor man's rib-eye. The proximity of the chuck eye steak to the ribeye means that it shares many of the characteristics of a rib-eye, the main component, it can handle the high-heat cooking methods more appropriate for steak.🥩Preheat your grill to high and brush the grates with oil. Put the steaks on the grill and cook for 4 to 5 minutes per side for a medium-rare finish. If you're using a meat thermometer, take it off the grill when it reaches around 135 F. The steak will continue cooking for a final temperature of around 140 to 145 F. If you like the meat more well-done, add 1 to 2 minutes per side and remove it from heat when reaches 155 F, the standard temperature for medium. Cooking beyond medium is not recommended.Chuck Tender filet-While the chuck steak can certainly be grilled to perfection like any other steak, in order to get the most out of your meat it’s best to marinate your chuck steak for at least a couple of hours before it hits the grill. 🥩To begin, add a simple marinade of olive oil, garlic, thyme, salt, and pepper to a Ziploc bag with your steak and allow it to marinade for 2-3 hours. When you’re ready to grill, remove your steak, dry thoroughly with a paper towel, and season generously with salt and pepper. Preheat your grill to high and brush with oil to prevent sticking. Cook your steak for 5 minutes on each side for medium rare.We’d also recommend creating an herb butter to serve on top of the grilled steak by combining 4 tablespoons of softened butter with 1 tablespoon each of minced chives, parsley, and cilantro. This butter will help add some moisture and flavor to the meat upon serving.Top Sirloin-This steak isn’t quite as tender as some others, being that it comes from a very muscular area of the animal. But what it does have is some incredible, rich flavors that you won’t find in other steaks. On the grill, a rare to medium-rare cook produces the right balance of flavor and tenderness.Top sirloin takes a little more time to cook than other cuts because it’s so muscular. Sirloin Heart or Baseball Sirloin-The baseball cut gets its name from its rounded shape. This steak is cut from the center of the top sirloin. It's lean, thick and flavorful, similar to filet mignon, at a smaller price. A Baseball Cut steak is not commonly found in a grocer's meat case but the cut can be requested from a local butcher.🥩For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.Sirloin Cap steak-Also known as culotte or picanha, top sirloin cap steak is a favorite cut of chefs around the world, especially for grilling. Tender and juicy with big, beefy flavor, it is also the star of the show at Brazilian restaurants. https://www.thespruceeats.com/top-sirloin-cap-or-picanha-p2-4119892🥩Grill over indirect heat, turning every 5 minutes until your steak reaches your desired level of doneness. For medium-rare, you will want an internal temperature of 135°F, or 145 for medium. Remove from the grill and allow to rest for 5 to 10 minutes before serving. Skirt Steaks-Skirt steak benefits from fast, hot cooking, and will be tough if overcooked. It’s ideal for grilling, broiling, or quickly pan-searing in a cast-iron skillet. If your cooking surface is hot enough, it should only take 2 to 3 minutes per side for skirt steak to develop a deep brown crust, at which point the inside should be medium-rare. Like most steaks, skirt steak should rest before serving and it’s especially important to slice skirt steak thinly, against the grain3 Marinades for Skirt SteakSkirt steak is a good choice for soaking up a marinade due to its loose structure. Marinating meat will add flavor, but it won’t make a tough cut more tender. Salt skirt steak at least 15 minutes before cooking, and if you want to add additional flavors, marinate for at least 30 minutes. The combinations are endless, and skirt steak’s coarse texture will absorb flavors like a sponge.1. To make carne asada, marinate skirt steak with garlic cloves, jalapeño, cilantro, and fresh-squeezed lime and orange juice.2. Try balsamic vinegar, brown sugar, garlic cloves, and Worcestershire sauce.3. Soy sauce is a great marinade on its own or paired with brown sugar or chili paste.