Weeknights with Jenny

Miso-Marinated Flat Iron Steak with Yuzu Kosho

By • February 3, 2014 • 9 Comments

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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A case for yuzu kosho, and the steak to put it on.

Steak from Food52

Don't get mad -- I'd like you to buy yuzu kosho. I am sorry about this, but this condiment, fashioned from chili peppers and yuzu peel, will spice up your kitchen doings in a million ways, including, according to the guy I bought it from in a Japanese grocery store not far from my house, your deviled eggs

It is also a key ingredient in Miso Marinated Flat Iron Steak with Yuzu Kosho

I used red miso paste, but as the recipe indicates, your options are open. Yes, you need mirin and sake. I let my steak marinate on the counter top, not in the fridge, and used a grill pan, not the grill, to cook it -- because you know, polar vortex. Please enjoy it all week. 

Miso-Marinated Flat Iron Steak with Yuzu Kosho by Treble723

Serves 3 to 4

About 6 tablespoons miso paste (I used red, or aka, miso)
1/4 teaspoon yuzu kosho (start with a smaller amount and add to taste)
1 teaspoon sake
1 teaspoon mirin
1 or 2 tablespoons brown sugar
White pepper
1 flat iron steak, about 2 pounds

See the full recipe (and save and print it) here.

Photo by James Ransom

Jump to Comments (9)

Tags: jenny, steak, weeknight cooking, everyday cooking

Comments (9)

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10 months ago pbf

Was that comment by Chef H a failed effort to be funny? I would like to see it removed from this thread.

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10 months ago Chef H

You must think that people are as stupid as you are. Anyone who cooks for pleasure knows what miso is you ignorant slag.

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10 months ago Mike Otto

Has anyone tried this recipe with a larger cut like tri-tip?

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10 months ago kyle

I love this stuff! Can't believe it's just now making headlines. I always get mine from Earthy Delights online. Amazing customer service and awesome ingredients. www.earthy.com Give them a try!

Stringio

10 months ago Candi

Thanks for the tip about yuzo kosho. I'never heard of it but love new spices. I will try this steak!!

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10 months ago pbf

No one should get angry about the recommendation for yuzo kosho -- it is one of the world's greatest condiments! I first had it about 2 years ago and it has been a staple in my kitchen ever since. It comes in small bottles -- red and green, I prefer the green -- so that as you find the myriad ways of using it you can always have it fresh. For those who don't have a good Japanese market nearby, it is available on Amazon. Get some, you'll love it!

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11 months ago Anne Jones

What cut is a flat iron steak please?

Robin_40_small_1_of_1_

10 months ago Hippo Flambe

Flat Iron Steak is also called the Top Blade or Top Chuck. Read more about it here: http://www.finecooking...

Mcs

11 months ago mcs3000

Trying this soon!