Nuoc Cham Marinated Steak

Name: Nuoc Cham Marinated Steak
Total time: 290 min
Ingredients: 0.5 cup fish sauce (preferably no sugar added, such as Red Boat); 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 1/2 inches thick); 1.5 tablespoons canola oil; 1 teaspoon kosher salt; Lime wedges, for serving

3.7

(3)

3 Reviews

Nuoc cham is a Vietnamese dipping sauce that we're using here as a marinade for juicy steak. The intense flavor of the fish sauce melds perfectly with the savory juices from the beef. Searing and then finishing the steak in the oven is a fail-safe method to ensure the outside develops a deep brown crust without burning before the steak finishes cooking. Serve with lime wedges and a Napa cabbage slaw.

By Liz Mervosh

Published on March 2, 2022

fish sauce marinated steak — Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas

Active Time:

20 mins

Total Time:

4 hrs 50 mins

Servings:

4

Ingredients

½ cup fish sauce (preferably no sugar added, such as Red Boat)
3 tablespoons granulated sugar
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon soy sauce
1 ½ teaspoons grated garlic (from 4 medium garlic cloves)
3 Thai chiles, halved
1 ½ pound beef strip steak (about 1 1/2 inches thick)
1 ½ tablespoons canola oil
1 teaspoon kosher salt
Lime wedges, for serving

Directions

Whisk together 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 ziplock plastic freezer bag. Pour nuoc cham over steak in bag. Seal bag, and shake to ensure steak is evenly coated. Chill 4 hours.
Preheat oven to 400°F. Remove steak from refrigerator, and let come to room temperature for 30 to 45 minutes. Heat oil in a large cast-iron skillet over medium-high. Remove steak from marinade; discard marinade. Pat steak dry with a paper towel; sprinkle both sides with salt. Add steak to skillet; cook, undisturbed, until lightly browned, about 3 minutes per side.
Transfer skillet to preheated oven, and bake until a thermometer inserted in thickest portion of steak registers 125°F (for medium-rare), 12 to 15 minutes, turning halfway through. Transfer steak to a cutting board, and let rest 10 minutes. Cut steak against the grain into thin slices, and serve with lime wedges.