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. <br /> <br />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.
Oct. 1, 2021, 11:49 a.m.
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