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Steak

Miso-Marinated Flat Iron Steak with Yuzu Kosho

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February  3, 2014
10 Comments

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

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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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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The ratio of people to cake is too big.

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10 Comments

James March 18, 2015
Thank you for the recipe! i made this last night and added a little black truffle salt I found at www.wholeearthhharvest.com
 
pbf February 14, 2014
Was that comment by Chef H a failed effort to be funny? I would like to see it removed from this thread.
 
Chef H. February 14, 2014
You must think that people are as stupid as you are. Anyone who cooks for pleasure knows what miso is you ignorant slag.
 
Mike O. February 13, 2014
Has anyone tried this recipe with a larger cut like tri-tip?
 
kyle February 13, 2014
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!
 
Candi February 9, 2014
Thanks for the tip about yuzo kosho. I'never heard of it but love new spices. I will try this steak!!
 
pbf February 9, 2014
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!
 
Anne J. February 5, 2014
What cut is a flat iron steak please?
 
Hippo F. February 9, 2014
Flat Iron Steak is also called the Top Blade or Top Chuck. Read more about it here: http://www.finecooking.com/item/21199/flat-iron-steak
 
mcs3000 February 4, 2014
Trying this soon!