Nuoc Cham Marinated Steak

One thing has become increasingly clear as I cook my way around the world: namely, that I have become a huge fan of fish sauce and recipes that incorporate that ingredient into a dish.  My growing interest in this sauce made from fermented fish and salt has led me to prepare a variety of dishes from southeast Asia. 

Many of those dishes incorporate a Vietnamese sauce known as nuoc cham. It is typically served as a condiment, served alongside something else. For example, I prepared and served it as a dipping sauce for raw oysters.  I also prepared nuoc cham as an unconventional sauce for a New Year's Eve fondue.

These efforts have elevated nuoc cham, increasing its presence in my mind. For this reason, when I happened to stumble across a recipe for Nuoc Cham Marinated Steak, I immediately added it to my "to-do" list. Unlike many recipes on my to-do list, which languish for long periods of time before I get around to making them, this recipe was made within just a few days.

There are three regional variations of nuoc cham - northern, central and southern. The northern Vietnamese version uses a broth made from pork and shrimp. The central Vietnamese version uses recipes that incorporate the same amounts of fish sauce, lime juice and sugar, but also with fresh chiles. The southern version uses palm sugar and coconut water.

This particular recipe seemingly draws from the central Vietnamese variation, because of the balance of ingredients and the incorporation of chiles. If the Thai chiles are too spicy for you, you can substitute a less spicy chile, such as a serrano chile or jalapeno chile. 

NUOC CHAM MARINATED STEAK

Recipe from Food & Wine

Serves 4

Ingredients:

• 1/2 cup fish sauce
• 3 tablespoons granulated sugar
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 tablespoon soy sauce
• 1.5 teaspoons grated garlic (from 4 medium garlic cloves
• 3 Thai chiles, halved
• 1.5 pound beef strip steak (about 1.5 inches thick)
• 1.5 tablespoons canola oil
• 1 teaspoon kosher salt
• Lime wedges for serving

Directions:

1. Prepare the marinade. Whisk together the fish sauce, sugar, lime juice, soy sauce, garlic and chiles in a small bowl until sugar dissolves. Prick steak all over with a fork and place in a ziploc plastic freezer bag. Pour nuoc cham all over steak in bag. Seal bag and shake to ensure that steak is evenly coated. Chill for 4 hours. 

2. Prepare the steak. Preheat the oven to 400 degrees Fahrenheit. Remove the steak from the refrigerator and let come to room temperature for 30 to 45 minutes. Heat oil in large cast iron skillet over medium high heat. Remove steak from marinade; discard marinade. Pat steak dry with a paper towel and sprinkle both sides with salt. 

3. Cook the steak. Add the steak to the skillet and cook, undisturbed, about 3 minutes per side. Transfer skillet to preheated oven and bake until a thermometer inserted in the thickest steak registers 125 degrees Fahrenheit, 12 to 15 minutes, turning half way through. 

4. Finish the dish. Transfer steak to cutting board and let rest for 10 minutes. Cut steak against the grain into thin slices and serve with lime wedges. 

PEACE.