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Steak with Yuzu Kosho
July 13, 2015
Steak with Yuzu Kosho - My husband is obsessed with Yuzu after staying at the Yuzuya Hotel Isshinkyo, a Japanese ryokan in Kyoto. This steak is easy to make and really delicious.
- Prep: 1 hrs 10 mins
- Cook: 10 mins
- Yields: Makes 1/2 cup Yuzu Koshu
Ingredients
Yuzu Koshu
1 cup finely grated lime zest (from about 16 limes)
2 Tablespoons finely grated lemon zest
2 Tablespoons finely grated grapefruit zest (preferably white)
2 Tablespoons fresh grapefruit juice (preferably white)
2 Tablespoons bottled yuzu juice
Directions
1Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms.
2Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days.
Steak
1Coat the steak evenly with the Yuzu Koshu 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.
Make ahead:
Can be made 2 weeks ahead. Keep chilled.
3 Reviews
Kyle
December 17, 2020
What a coincidence! I also stayed at that same ryokan in Kyoto! Hands down, it was the best meal I ever had in Japan. Yuzu and yuzu kosho are some of my favorite ingredients to cook with now
Eric
April 28, 2016
Yuzu and steak–what could be better? It is like having Shabu-shabu and Ponzu!
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Leslie Blythe
December 18, 2020
Wow! I wish I was there now!!