Miso-Marinated Flat Iron Steak with Yuzu Kosho

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. 

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. 

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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