Miso-Marinated Flat Iron Steak with Yuzu Kosho
A case for yuzu kosho, and the steak to put it on.
ByJestei
Published On
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.
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
Photo by James Ransom