Want beef for dinner? Here are cheaper cuts that taste great and don’t break the bank.

You don’t need an expert like me to tell you that the cost of food is headed in the wrong direction.

According to the internet (which we know doesn’t lie), the average family of four spends around $1,300 a month on food. And that’s on average; there are lots of folks who spend more.

Leading the way in this inflationary grocery spiral is one of my favorite things to eat – beef.

My wife and I paid a visit to our local grocery store over the weekend and I found myself at the meat case, staring longingly at a package of prime ribeye steaks. Beautifully marbled and bright red with a perfect amount of fat around the cap, they were a joy to behold. I could almost smell it cooking.

But a glance at the price tag – nearly $25 a pound – jolted me back to reality. Good thing I had an active imagination because that’s as close as I was going to get to a steak dinner.

It used to be steak was my go-to celebration meal. Now, like a lot of people, when I want to celebrate some event in my life with some beef it comes in the form of ground beef.

Hold up a second. A prime cut ribeye steak may be the top of the beef pyramid, but there are a few less expensive steak options that are also available.

Not cheap, mind you, but I’m saying they are cheaper.

As the price of beef rises, I find that my go-to steak for grilling is a top sirloin. It’s generally tender and packed with flavor without the high price tag.

Back in my salad days, one of my family’s favorite cuts of beef was the London Broil. It’s cheaper, but it also less forgiving and it must be cooked just right.

Here’s how the chefs at The Food Network do it, and I’ve used this many times with good success.

Grilled Marinated London Broil

6 servings

• 5 large garlic cloves
• 1 teaspoon salt
• 1/4 cup dry red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 1/2 pounds top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

A few years back I stumbled upon a new (to me) cut of beef that piqued my interest. I confess that even though I had been toiling in the vineyards of food journalism for the better part of 25 years, I had never heard of a tri-tip roast.

It is moderately pricey and can be found sometimes at high end grocers or at your favorite butcher shop. The thing is, a tri-tip can be a bit fickle to cook (something I found out soon enough) so be sure to follow the directions closely. This recipe is one I found at Taste of Home, and like it a lot.

Tri-Tip Steak

6 servings

• 5 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 beef tri-tip roast (2 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: Condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce

In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.

Preheat oven to 375 degrees. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.

In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.

Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135 degrees; medium, 140 degrees; medium-well, 145 degrees), 50-55 minutes.

Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.

All that said, there are times when my yen for budget-friendly beef can only be salved with a very economical cut, the cube steak.

Don’t laugh. I love this economical cut found just about anywhere meat is sold.

Why do I love it so? Because it is used to make a most delicious dish, chicken fried steak. Make a note in your journal that no chickens are harmed in the manufacture of this dish.

It is most often topped with a rich cream gravy and served with mashed potatoes for the ultimate comfort food experience. This is a recipe I came up with a long time ago. It’s not unique, but it is tasty.

Chicken Fried Steak

6-8 Servings

• About 3 pounds tenderized cube steak
• 1½-2 cups milk
• 2 eggs, beaten
• 3 cups flour
• Creole seasoning (Tony’s)
• Peanut oil, for frying

In a shallow bowl, combine milk with beaten eggs. In another shallow bowl, add flour and Tony’s, mixing to combine.

Dip meat into the flour mixture. Then dip into the egg/milk mixture and then BACK into the flour, making sure that all sides are coated evenly.

Place on a large plate or cookie sheet until all the pieces are breaded.

Work one piece of meat at a time.

Heat oil in a large cast iron skillet over medium heat. I like to put about ½ inch of oil or thereabouts in bottom of pan.

Cook meat, until edges turn golden brown, about 2-2½ minutes per side.

Remove to a paper towel-lined plate and keep warm and repeat until all the meat is cooked.