There's good news for health-conscious meat lovers -- you can enjoy heart-friendly leaner varieties without having to choke down your meal for survival. These may be new methods to you, but they won't require very many new tools or techniques.
Fatty meat is dangerous for your circulatory system but your taste buds give it a "thumbs up" because fat, along with salt, excites our oral sensors. It also provides "lubrication" within the meat which makes it juicier and more tender Given less fat, some strategy must be used to compensate. The goal is to achieve taste enhancement and tenderizing of traditionally less appealing cuts.
DEFROST: Working with partially frozen product is unpleasant and counterproductive. You can use the microwave to defrost meats or place it in a large Ziploc bag inside a pan and fill it with cool water. The microwave method is preferable when time is an issue. If you're planning ahead, allow meats to thaw out in the refrigerator.
BEAT IT: A little elbow grease comes in handy. A manual meat tenderizer and 50 good "whacks" on each side is a good way to start after which a marinade (below) is recommended to complete the equation. Powdered tenderizers may also be used but read the label and avoid ones containing salt. A combination of the two methods may be helpful on an especially resilient piece of meat.
After completing the mechanical/chemical tenderizing, repeatedly "stab" the cut of meat while it's securely held on a chopping block or cutting board before applying the marinades; this will allow more of the fluid to get inside.
MARINADES: There is a variety on the market today. Stubb's is one of many quality choices available. Read the ingredients of whatever you choose, watching for lots of hidden sugar which reduces the healthy aspects. Marinades are effective because the ingredients within them help to break down the meat tissue making it softer as well and juicier.
If off-the-shelf preparations don't flip your switch, try soaking meats in a baking pan filled with inexpensive Italian dressing. Use the cheap store brand as all types work equally well for this application. Place it in the fridge overnight and the difference will amaze you!
SEASONINGS: These can also be a great weapon in the battle of the bland. Too much salt is not advised -- so try to use non-salt spices more than not. Soy sauce makes a fine "potion," but use the low-salt variety. It's generally better if you mix soy sauce with a few other spices too or it may overpower the meat.
If hotter sensations suit you, a half cup of jalapeno juice (the brine from the bottle) mixed with lemon juice as part of an overnight basting solution will turn up the temperature and break down the chewier cuts into a taste bud pleaser.
BBQ: The expression "think outside the box" is such a clicheacute;, but how about thinking outside of the grill? You don't have to cook on an outdoor BBQ to get a great-tasting cut of meat. The George Foreman indoor grill is ideal for an apartment or house and makes great steaks, burgers or pork chops.
You might try baking it in the oven or cooking it on the stove top on a flat no-stick griddle. Perhaps you're up for a little experimentation -- make a casserole for dinner and cook the veggies along with the meat. You'll get a very juicy and tender result with more of a "roast" taste.
One warning -- when dealing with lean meats, lower temperatures work better. Since there's less fat available, the exterior is more likely to char and become carbonized and hard to eat. Always spray any cooking surface with a quality no-stick preparation -- don't use butter as it is less effective at the higher cooking temperatures used for meat.
The interior of the cut will also dry out faster if excessive heat is used. So whether you cook on the "Barbie" or indoors, don't nuke it with high heat. Instead, romance it with a gentler flame.
Of course you will want to experiment to find what works for you. The strategy for success with lean cuts is defrost, tenderize, marinate, season and cook gently. It's sure to help you get meat you can't beat.