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. 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.
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.
- Carbohydrate 23.2985061593119 g
- Cholesterol 0 mg
- Fat 0.45644487 g
- Fiber 4.2567162145701 g
- Protein 1.69961438441698 g
- Saturated Fat 0.0598245081 g
- Serving Size 1 1 Serving (164g)
- Sodium 5.69256024541642 mg
- Sugar 19.0417899447418 g
- Trans Fat 0.243550405233333 g
- Calories 83 calories
Step-by-step
- 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.
Miso Marinated Flat Iron Steak with Yuzu Kosho: A Flavorful Grilling Adventure
As a busy working mom, finding time to create delicious and impressive meals can be a challenge. But sometimes, the simplest recipes are the most rewarding. This Miso Marinated Flat Iron Steak with Yuzu Kosho is a perfect example. It's quick to prepare, requires minimal ingredients, and delivers an explosion of flavor that will impress even the most discerning palates. The beauty of this recipe lies in its versatility. It’s adaptable to your schedule and your preferences. Need a quick weeknight dinner? This recipe has you covered. Planning a casual weekend gathering? This steak is sure to be a crowd-pleaser.
The marinade itself is a symphony of tastes. The savory miso paste provides a rich umami base, balanced by the sweetness of mirin and brown sugar. A touch of sake adds depth and complexity, while the yuzu kosho brings a surprising yet delightful kick of citrus and spice. This isn't your average steak marinade; it's a culinary journey in a bowl. The flat iron steak, known for its amazing flavor and relatively affordable price, is the perfect canvas for this vibrant marinade. Its inherent tenderness, when properly marinated and cooked, results in a juicy, flavorful steak that's unbelievably satisfying.
My love for cooking stemmed from a desire to create heartwarming meals for my family. I've always appreciated the art of transforming simple ingredients into something extraordinary. This recipe reflects that passion. It's a testament to the power of fresh ingredients and simple techniques to create truly unforgettable dining experiences. Beyond the delicious taste, this recipe embodies ease and efficiency – qualities that resonate deeply with my busy lifestyle. The prep time is minimal, and the cooking time is even shorter, leaving more time for family and other commitments.
One of my favorite things about this recipe is its adaptability. The amount of yuzu kosho is entirely up to you. Start small and add more to your liking, adjusting the level of spice to your preference. If you can't find yuzu kosho, don't fret! A good quality chili paste or even a simple sprinkle of red pepper flakes can provide a similar spicy kick. Similarly, feel free to experiment with different types of miso paste. White miso will offer a milder, sweeter flavor, while red miso, like the one I used, provides a deeper, more intense umami.
The grilling process is straightforward. A hot grill is key to achieving a beautiful sear on the steak, locking in the juices and enhancing the flavor. However, if you don't have a grill, don't despair! This marinade works equally well with pan-seared steaks. Simply heat a tablespoon of oil in a cast-iron skillet over medium-high heat and sear the steak for about 4-5 minutes per side, or until cooked to your desired level of doneness. Regardless of your cooking method, remember to let the steak rest for a few minutes before slicing, allowing the juices to redistribute throughout the meat, ensuring an incredibly tender and flavorful result.
This recipe is a true testament to the fact that simple doesn't have to mean boring. It's a celebration of bold flavors and easy preparation, perfect for those nights when you crave something delicious without the fuss. So, gather your ingredients, fire up the grill (or your skillet), and prepare for a culinary adventure. The Miso Marinated Flat Iron Steak with Yuzu Kosho is waiting to become your new family favorite. Trust me, it's a game changer.
I encourage you to experiment with this recipe. Try serving it with different sides, such as roasted vegetables, a fresh salad, or even some fluffy rice. The possibilities are endless! The key is to allow your creativity to flow and personalize the dish to your own taste. And most importantly, remember to savor every bite. This is more than just a meal; it’s an experience. It’s a reminder that even amidst the busyness of life, we can still find joy in the simple pleasures of creating and sharing delicious food with loved ones. So, go ahead, give it a try. You won't regret it.
Ingredients:
- 1 pound Flat Iron Steak
- About 6 tablespoons Miso Paste (Red or Aka Miso)
- 1 teaspoon Sake
- 1 teaspoon Mirin
- 1 tablespoon Brown Sugar
- 1/4 teaspoon Yuzu Kosho (start with less and add to taste)
- White Pepper to taste
