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Everyone knows about grilling New York strip steaks and filet mignon. But restaurant chefs and savvy home cooks have gone beyond these ubiquitous and expensive cuts of beef to seek out less-pricey and very flavorful steaks such as the flatiron, hanger, skirt, tri-tip and hip.
For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2005.
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