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.
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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.
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.
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