Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Check out her weekly column on Food52.
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
1 flat iron steak, about 2 pounds
- 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.
- 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.
Photo by James Ransom
This article originally appeared on Food52.com: Miso Marinated Flank Steak with Yuzu Kosho