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miso marinated flat iron steak with yuzu kosho

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Beef

Miso Marinated Flat Iron Steak with Yuzu Kosho

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.

Ingredients

  • 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

Directions

  • 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.

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