Serious Eats: Recipes
Grilling: Steak Banh Mi
I went a little overboard when buying fish sauce for nuoc cham—two large bottles of Three Crabs. Not that it will go bad anytime soon, but with so much in the house, I feel a need to use it now. A marinade for beef seemed like an excellent choice.
Mix the fish sauce with sugar, shallots, garlic, and black pepper to make this sweet and salty marinade, which imparts a lot of flavor on thinly sliced sirloin tip.
I originally intended to eat the beef wrapped in lettuce with vermicelli and nuoc cham, but the idea of using it for banh mi instead was irresistible.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.