After removing these cuts from the grill, tent with foil and let rest 5 minutes before slicing; the internal temperature will rise 5 degrees F to 10 degrees F.

This cut is similar to skirt steak, but it's leaner and tougher, so marinating is a must. Grill over high heat until it reaches 130 degrees F for medium rare, 5 to 7 minutes per side. Be sure to slice against the grain. Per 4-ounce serving: Calories 160; Fat 6 g (Saturated 2 g)

This pricey part of the beef tenderloin is tender and mild, so don't overpower it. Bobby likes to season it simply with salt and pepper and serve it medium rare: Grill over high heat until 130 degrees F, 2 to 3 minutes per side. Per 4-ounce serving: Calories 172; Fat 7 g (Saturated 3 g)

This ultra-lean cut is great with bold marinades. (Bobby makes an awesome hoisin-soy marinade —get the recipe at foodnetwork.com/hoisinpork.) Grill over high heat until the internal temperature reaches 145 degrees F for medium well, 4 to 5 minutes per side. Per 4-ounce serving: Calories 136; Fat 4 g (Saturated 1 g)