This is the second try on marinating meat in shio-koji. I thought about using skirt steak but settled on flat iron steak which is flavorful but not known for being tender. I thought this would be a good cut to try the effect of shio-koji marination.
I divided the flat iron steak into two equal pieces; one was seasoned with just salt and pepper and the other marinated in shio-koji. This time I marinated the steak for only one hour before cooking since we thought the shio-koji marinated chicken tenderloin was perhaps “over marinated”.
In the picture below, the regular steak is on the left and the shio-koji marinated steak is on the right.
I cooked both pieces of steak in an identical fashion in the same pan (the left is shio-koji marinated and the right just salt and pepper in the picture below). I seared the surface for a few minutes each and finished it in a 400F oven for 5 minutes.
After I let them rest for a few minutes, I sliced both pieces and served side-by-side with my wife’s oven “fried” potatoes (The first picture). I could have improved on the presentation but I was anxious to taste them. As you can see, although both pieces of steak were cooked identically, the shio-koji marinated steak on the right of the first picture), was less pink and looked more done.
On tasting, the result was the same as the chicken tenderloin. The consistency of shio-koji marinated steak was a bit weird. Again, the steak developed a doughy consistency. We would not call this more “tender” just doughy. We much preferred the salt and peppered piece which was done perfectly in medium rare.