The steak cut that you choose will depend on your budget and local availability. Tougher cuts work very well with a marinade first because it helps to tenderize the meat. This is what I normally buy because of the price. Leaner cuts of beef including top loin, t-bone, tenderloin, or ribeye are not always in the budget (especially these days with the rising costs at the grocery store) but work great for this recipe! Chuck steaks, flank steaks, skirt steaks, and hangar steaks tend to be cheaper and less tender, so they can be marinated first. This will not only help to add deeper flavor to the steak, but it will also help to tenderize the meat.