From a cost perspective flank is the way to go. That’s what is used for fajitas, and prepared right[read:salt and pepper] is damn good if a little chewy.From a taste perspective it’s your call. And, for the record, I hope no one here it’s a steak anything over medium rare. You’re just wasting steak.
Broiling steaks for 15 minutes in worchestshire and montreal steak seasoning doesn’t do them justice. I can’t wait to get a grill.
mmm wagu steak.
kangaroo
rare
seriously
Filet mignon, grain fed, rare. That’s the best steak you can eat. For price, though, it’s hard to beat hamburger.
EDIT: I really should point out that I stick to poultry, eggs, and fish for lean protein. Steak is a cheat meal. Hamburger and fries is nice if money is an issue, plus it’s good because there is more volume of it than mignon, since I can’t afford mignon at every cheat, and even if I could, there just isn’t as much protein in it as in a pound or so of hamburger. 