Sierra steak is a rare cut from the chuck primal. It’s lean, has a rich beefy flavor, and when sliced against the grain, it’s moderately tender with a bit of chew. It’s also an affordable cut. I’ll explain where this cut comes from, its other names, how it tastes, and more in this article.
What is Sierra Steak?
Sierra steak is a lean cut of beef from the chuck primal. It’s cut from the bottom of the chuck roll (a subprimal cut of the chuck). It has coarse muscle fibers running through it and isn’t very thick. Sierra steak looks and cooks much like flank, bavette, or skirt steak, but it doesn’t have the same rich flavor or tender texture. That said, it’s much more affordable, making it a great budget-friendly alternative. Unfortunately, it’s not a common cut, so you won’t find it at most grocery stores, but some butcher shops carry it. The easiest way to get it is to order directly from a local butcher.
If you cut sierra steak along the fibers after cooking, it turns tough and chewy, so don’t do that. Cook it to medium-rare, then slice against the grain to break up the fibers. When you do it right, you get a flavorful, moderately tender steak that’s a great budget-friendly alternative to flank or skirt steak.
What Are the Other Names for Sierra Steak?
Here are the most popular other names for the sierra steak in the United States:
- Chuck Flank,
- Sierra Cut.
Where Does a Sierra Steak Come From on a Cow?
Sierra steak comes from the chuck primal, specifically the chuck roll subprimal. Butchers break the chuck roll into the chuck eye roll and the under blade, then cut the sierra steak from the under blade, right above the denver steak. It has a similar shape, thickness, and muscle structure to flank or bavette steak. It’s a big, flat muscle with a large, noticeable grain.
What Does Sierra Steak Taste Like?
Sierra steak has a decent beefy flavor with a slightly chewy and moderately tender texture. It’s very lean with big muscle fibers, so it doesn’t have the deep, rich taste of cuts like skirt, flank, or flap steak. To bring out the best flavor, cook it no more than medium-rare and always slice against the grain. It won’t top the list of the most flavorful steaks, but it’s still a good choice at a low price.
What Are the Best Methods for Cooking Sierra Steak?
Here are the best cooking methods for sierra steak:
- Grilling: Grilling is one of the best ways to cook a sierra steak because it gives you a smoky flavor and great crust while keeping the inside cooked to perfect doneness. Start with a short sear over very high direct heat to develop the crust, then move the steak to an indirect heat zone and let it cook at a lower temperature. This method works especially well for thick sierra steak. For a thinner cut, skip the indirect heat and cook it fast for the best results. A quick sear over direct heat is enough.
- Pan-Searing Only: Pan-searing works best for thick steaks, at least an inch, preferably more. The thicker the steak, the easier it is to get that perfect crust while keeping the inside medium-rare. You can sear thinner cuts like sierra steak, but they won’t get the same crust. Since sierra steak is naturally thin, grilling is the better way to cook it.
