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)


12 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.


12 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.


12 months ago Mike Otto

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


12 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!


12 months ago Candi

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


12 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!


12 months ago Anne Jones

What cut is a flat iron steak please?


12 months ago Hippo Flambe

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


12 months ago mcs3000

Trying this soon!