Hearty 8-ounce cuts of Grilled Steaks Balsamico sizzle in at only $2 per serving.

Even with today's high meat prices, grilling is an affordable luxury. If you haven't discovered the new cuts of bargain steaks, start with Grilled Steaks Balsamico. We used boneless beef chuck-eye steaks, a distant cousin of the rib-eye.

Marinated London Broil, an extra-thick cut of boneless top round steak, serves six to eight people for just under $12. Keep a close watch for buy-one-get-one-free sales, and you'll slice that price in half.

Instead of splurging on beef filets, pick up pork tenderloin. It's every bit as tender and flavorful and can be grilled whole or cut into quick-cooking medallions for a fresh presentation.

To learn more about these moderately priced cuts of meat, see "From Our Kitchen" in the April 2005 issue of Southern Living.

above, left: Marinated London Broil is best carved across the grain into thin slices. above, right: A splash of tequila sparks the fresh citrus flavor of Margarita Pork Tenderloin.

• Concha y Toro, Xplorador, Merlot, Chile
• Eborae Vitis e Vinus, Alentejo Chaminé, Portugal (exceptional value at around $7)
• Pepperwood Grove, Merlot, California
• Biltmore Estate, Reserve Claret
• Rancho Zabaco, Dancing Bull, Zinfandel, California

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This article is from the April 2005 issue of Southern Living.