WOOSTER -- Plenty of us will be firing up the grill for July Fourth. But before you buy, you want to make sure you're getting your money's worth of meat.

Chef Scott Popovic with Certified Angus Beef said the flat iron steak is a hidden gem in your meat aisle. "It's the second most tender cut behind the tenderloin," said Popovic.

The marbling shows its flavor potential and it's low in cost because it's new. Popovic said, "Up until about five years ago it was being ground into ground beef."

Popovic said when it comes to kabobs, buy the sirloin and don't be intimidated by the proportion of the porterhouse. "The porterhouse has two steaks in one. It's a filet and a New York strip," said Popovic.

If you want to go with a flank steak, the key is marinating it for at least 12 hours. Popovic uses a plastic bag full of herbs, oil, and vinegar to enhance the flavor while curbing toughness. The pepper is a must, but he said don't salt it too soon, because it'll pull moisture out of the meat.

If you're making a dry rub, for say a flat iron steak, Popovic suggested to put it on just before you are about to grill to prevent clumping. Popovic said sear the steak first and then turn down the heat and cover your grill. And don't fall into the trap of continuously flipping the meat. That actually makes it cook very unevenly.

Popovic said wait for moisture to bead and then flip it, just once. That way when it's time to slice, the meat is the same temperature throughout.

When you're buying your steak, remember to look for marbling in the white fatty flecks in the cut. And if you have questions, ask your butcher to help you make the best choice.

Mediterranean Rub

Ingredients

• 1 tablespoons hand crushed rosemary
• 1 1/2 tablespoons thyme
• 1/2 tablespoon coffee
• 1/2 tablespoon sea salt
• 1/2 tablespoon cracked black pepper

Instructions

Combine all ingredients. Rub mixture into beef just before grilling or cooking. Makes about 4 tablespoons, enough for 2 pounds of beef.

Recipe provided by Certified Angus Beef LLC

Thai Rub

Ingredients

• 2 tablespoons dry chives
• 1 tablespoon dry minced garlic
• 1/2 tablespoon ancho chili powder
• 1/2 tablespoon ground mustard
• 1/2 tablespoon cracked black pepper
• 1 tablespoon sea salt
• 1 teaspoon ground ginger

Instructions

Combine all ingredients. Rub mixture into beef just before grilling or cooking. Makes about 5 1/2 tablespoons, enough for 3-4 pounds of beef.

Recipe provided by Certified Angus Beef LLC

Grilled Flank Steak with Chimichurri

Ingredients

1 1/2 pounds Certified Angus Beef ® flank steak, trimmed

Marinade

Ingredients

• 2 cups extra virgin olive oil
• 1 cup apple cider vinegar
• 1 white onion, sliced
• 6 black peppercorns
• 2 cloves garlic, chopped
• Kosher salt to taste
• Chimichurri

Instructions

Combine marinade ingredients. Place flank steak and marinade into sealed container or zipper-locking plastic bag, and marinate overnight in refrigerator.

Remove steak from marinade; discard marinade. Grill to 145 degrees for medium rare or to desired doneness. Remove steak from grill and let rest 5 minutes. Slice thinly across the grain. Serve with Chimichurri.

Chimichurri

Ingredients

• 1 cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh oregano
• 1/4 cup finely chopped fresh thyme
• 1/4 cup finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• Kosher salt and cayenne pepper to taste

Instructions

Combine all ingredients and stir. Let sit for 5 to 10 minutes and serve.

Serves 6

Recipe provided by Certified Angus Beef LLC