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Miso-Marinated Flat Iron Steak with Yuzu Kosho
by Jestei
• 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.
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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Comments (10)
over 1 year ago James
Thank you for the recipe! i made this last night and added a little black truffle salt I found at www.wholeearthhharvest...
over 2 years ago pbf
Was that comment by Chef H a failed effort to be funny? I would like to see it removed from this thread.
over 2 years 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.
over 2 years ago Mike Otto
Has anyone tried this recipe with a larger cut like tri-tip?
over 2 years 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!
over 2 years ago Candi
Thanks for the tip about yuzo kosho. I'never heard of it but love new spices. I will try this steak!!
over 2 years 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!
over 2 years ago Anne Jones
What cut is a flat iron steak please?
over 2 years ago Hippo Flambe
Flat Iron Steak is also called the Top Blade or Top Chuck. Read more about it here: http://www.finecooking...
over 2 years ago mcs3000
Trying this soon!