How to Cook Secondary Steak Cuts
Skirt, Flank, Bavette, Flat Iron, Teres Major and Hanger… these unassuming cuts are some of the most flavourful and versatile options you can cook with. Often called the butcher’s “secret” cuts, they’re celebrated across South America and Europe but can be surprisingly hard to find on our local butcher’s shelves.
These steaks mostly come from the hardworking lower section of the animal, rather than the premium prime cuts along the back. Because these muscles do more work, they develop rich flavour and a firm texture, with plenty of connective tissue that, when cooked properly, becomes beautifully tender.
When seared quickly over high heat, rested, and sliced thinly against the grain, these cuts deliver a robust, satisfying taste. A good marinade enhances tenderness and brings out even more depth of flavour, making them a wholesome, nutrient-dense and affordable choice for everyday meals.
Often overlooked or reserved for mince and sausages, these cuts deserve attention. With the right cooking technique, they provide incredible flavour, nutrition and value for money.
Meet the Secondary Steak Cuts
Hanger Steak
Cut from a muscle that sits inside the carcass near the last rib and diaphragm, the hanger steak is known for its deep, beefy flavour and slightly coarse texture. It’s prized by chefs for its tenderness and is perfect when marinated, grilled, and sliced thinly across the grain.
Try it with this recipe: Momofuku’s Marinated Hanger Steak Ssam | Gourmet Traveller
Flat Iron Steak
Taken from the top shoulder, the flat iron is one of the most tender and marbled secondary cuts. It offers a rich, beefy taste similar to tenderloin but at a fraction of the price. Perfect for grilling or pan-searing, it’s ideal for those who value flavour, nutrition and affordability.
Try this delicious recipe: Char-grilled Flat Iron Steak with Feta and Fried Capers | Australian Beef
(“Flat Iron” is also the name of a well-known London steak restaurant – check out their opening video for inspiration on how they cook this delicious steak cut.)
Bavette Steak
Also known as sirloin flap or bottom sirloin, bavette has a distinctive coarse grain that readily absorbs marinades and rubs. Its porous texture means it cooks beautifully over high heat, while staying juicy inside.
Try it here: Beef Bavette with Hot Butter and Colcannon Mash | taste.com.au
Skirt Steak
From the plate primal near the diaphragm, skirt steak is known for its bold flavour and long, flat shape. It’s less about tenderness and more about character, making it perfect for tacos, stir-fries and quick grilling.
There are two types: outer skirt (thicker and more uniform) and inner skirt (a little thinner but equally delicious).
Learn how to grill it perfectly: How to Grill Skirt Steak Perfectly | Hey Grill Hey
Flank Steak
Located between the loin and sirloin, flank steak is lean, full-flavoured, and ideal for marinating. Its long muscle fibres mean it benefits from being sliced thinly across the grain after cooking. A great choice for salads, tacos, or hearty dinner plates.
Get inspired with this recipe: Grilled Australian Grassfed Flank Steak Tailgate Grazing Board | Aussie Beef & Lamb
Teres Major
Also known as petit tender or faux filet, the teres major is a small (approx. 20cm), cone-shaped cut from the shoulder. Similar in tenderness to eye fillet but much more economical, it can be sliced and grilled or seared whole and roasted.
Try this recipe: Teres Major Steak: Pan-Seared Mock Tenderloin | Bake It With Love
Topside Steak
Topside comes from the inner thigh of the hindquarter and is most often used for roasting, but it can also make a great steak when sliced to around 20mm thick. As a lean and affordable cut, it benefits from a little extra care to bring out its best texture and flavour.
Many Asian-style recipes make excellent use of topside, using marinades and quick cooking techniques to tenderise the meat while highlighting its natural, nutrient-rich quality.
Watch here: How to make any cheap-cut steak delicious
Round Steak
The round comes from the base of the hind leg, where the muscle works hard and stays lean. This makes it a tougher cut with more connective tissue and less fat, but also full of flavour when prepared correctly.
Sliced thin and tenderised, it’s an affordable and versatile option. Marinating before cooking helps soften the fibres, while a quick sear over high heat brings out its rich beefy taste. Try it for steak sandwiches, sliced into strips for a fresh beef salad, or grilled for simple barbecue meals.
Avoid overcooking and allow it to rest, covered, for about 10 minutes before serving to keep the juices in.
Try this: Coffee-Rubbed Round Steak
Make a dry rub with coffee grounds, brown sugar, chilli powder and your favourite spices. Coat the steak and let it rest in the fridge for 1 to 2 hours. Bring it to room temperature before grilling quickly over high heat to medium-rare, and serve with a smoky barbecue sauce.
Sue's Cooking Tip: How to Cook the Perfect Steak
- Bring your steak to room temperature before cooking.
- Preheat pan or BBQ to hot.
- Drizzle steak with oil and season with salt and pepper.
How do you like your steak?
