Miso Marinated Flat Iron Steak with Yuzu Kosho

August 12, 2012
4 Stars
Photo by James Ransom
Author Notes

My husband loves to grill and, unless there's a downpour, he will go out there and barbeque. So this past January when it was actually snowing in Seattle, he was still determined to fire up the Weber. This is really more of a wet rub than a marinade, and it came out of the fact that I wanted to experiment with some yuzu kosho, a citrus pepper paste, that I had brought back from Japan. It turned out great and is now in our regular rotation. This is extremely quick to put together.

These days you can find sake, mirin, and even miso well stocked grocery stores. You may have to venture to a Japanese or larger Asian market to find yuzu kosho (or look online,) but it's worth it! Flat iron steaks come in various sizes, so you may have to adjust the amounts indicated to match the size. You'll want enough to coat the steak evenly in a thin layer. —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
In This Recipe
  1. In a small bowl, combine the miso, yuzu kosho (start with a small squeeze - about a centimeter or less), sake, mirin, brown sugar, and several grinds of white pepper. Taste and adjust for seasoning. You should get salty from the miso, sweet from the mirin and sugar, and a citrusy, spicy punch from the yuzu kosho.
  2. Coat the steak evenly in the rub and allow to rest,covered, for at least one hour in the fridge. Grill until cooked to desired doneness (we usually go 4 or 5 minutes per side over a hot grill). Be sure to let it rest for about 5 minutes before slicing.
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10 Reviews

Scott March 26, 2014
What side dishes go well with this?
Author Comment
Treble723 June 24, 2014
Scott, sesame or peanut noodles, brown or white rice, and/or greens sauteed with garlic and sesame oil would all go great with this!
April J. February 23, 2014
This is just incredible! I erred on the side of less brown sugar and it was perfect.
callen34 February 14, 2014
Can't believe I used the very last of my yuzu kosho, miso, sake and mirin just yesterday....
Nancy February 17, 2014
You too. I had to go buy all these different ingredients, and then my dog ate my flat iron steak when I was in the Japanese market getting the Yuzu Kosho.
Jenny February 13, 2014
Well, for the miso besides Japanese market, you can also try Chinese grocery or any Asian grocery also. We Asian tend to use miso for cooking.
Miles February 9, 2014
We've fallen in love with flat iron steaks, hanger steaks and tri-tip and this sounds great for all. I will try the yuzu kosho - but quick question - where can you find miso paste? I've looked at regular groceries, higher end (Whole Foods, Fresh Market) and can't find it - given it's become so prevalent in many recipes - I thought it would be easy to find. We do have a Japanese market a bit away from us, but what section would it be in? Thanks!
Cathy G. February 13, 2014
Try the refrigerated section over by where you find tofu. there is red and white. I think trader joes has it.
gingerroot August 14, 2012
This sounds so good - will have to look for yuzu kosho the next time I'm at my local Japanese market.
Author Comment
Treble723 August 14, 2012
YAY! I've seen it in both tube and jar form. I'm trying to remember what section I usually see it in - maybe where the citrus juices are - usually they'll also have bottled yuzu juice in addition to lemon and lime, plus various other yuzu products. If it's not near there, I'd check by the other tubes - wasabi, hot mustards, etc. Hooray for local Japanese markets :).