Believe it or not, this grilling recipe was created in the middle of January. Seattle isn’t really known for snowy winters, so every little bit we do get is a big deal. This year, we had a storm that was dubbed “Snowpocalypse”. Thanks to our many hills and microclimates it did manage to cripple much of the city, though I’m sure it didn’t quite amount to its name.
My husband adores grilling, no matter what the weather, and so of course he was determined to grill in the snow. Day one was burgers with green chiles, and day two was flat iron steaks, which is a great cut. It’s tender, flavorful, can feed a few or many, depending on the size, and goes on sale frequently at our local Kroger (Fred Meyer and QFC) branches.
This is really more of a wet rub than a marinade, and it gives great flavor with a minimum amount of effort. I wanted something that would use up some yuzu kosho, a spicy citrus and pepper paste, that I had brought back from Japan. This rub has become one of our favorites. You can find yuzu kosho at Asian markets, in particular any that have a good Japanese section. It’s sold in both jar and tube form.
Miso Marinated Flat Iron Steak with Yuzu Kosho
- 1 flat iron steak
- A few to several tablespoons of miso (enough to coat the steak)
- Miso (I used aka miso, or red miso)
- Yuzu kosho, start with a small squeeze – about 1 cm, and then taste and adjust
- Brown Sugar
- White pepper
In a small bowl, combine the miso, yuzu kosho, a dash of sake and mirin, about 1 tablespoon of brown sugar, and several grinds of white pepper. Taste and adjust for seasoning.
Coat the steak in the rub and allow to rest for at least one hour in the fridge. Grill until cooked to desired doneness. Be sure to let it rest for 5 or 10 minutes before slicing.