Grilled Steak Marinated with Nam Pla and Herb de Provence and Arugula Salad

Tagliata Insalata

This is a twist on Italian classic tagliata which means sliced, with a marinade includes fish sauce. The fish sauce is a secret flavoring agent for many chefs, move your Worcestershire Sauce to the back of your pantry...the new taste is in town. You will wonder how you ever cooked a steak without it. Flank and flat iron work well with this too. Use the best-quality aged balsamic for drizzling over the dish just before serving.
Serve with a Syrah and crusty country style bread.
Serves 6

3 pounds hanger steak

4 or 5 large garlic cloves, sliced paper thin
1 tablespoon dried herbes de Provence, crumbled
4 tablespoons extra-virgin olive oil
2 tablespoons fish sauce*
1 teaspoon sugar

1 tablespoon extra-virgin olive oil, or more to taste

Black Cyprus sea salt or other flaked sea salt like Maldon
Freshly ground black pepper
1/4 pound baby arugula, cress or other baby greens, washed, and dried
1-2 ounces Parmigiano-Reggiano cheese

1. With a sharp boning knife, cut away the tough silver membrane between the two lobes of each hanger steak while keeping the steaks intact as much as possible. (Or ask your butcher to do this.)
2. For the marinade: place the olive oil, garlic, herbs,fish sauce, and sugar in a large glass bowl, non-reactive container or gallon zip lock bag (you will use to marinate the steak in) mix well to combine.
3. Put the meat in marinade and rub all over. Cover and refrigerate 1 1/2 hours. Bring to room temperature 10 minutes before cooking.
4. Prepare a hot charcoal fire or preheat a gas grill. Season the meat with black pepper; it should not need salt, since the fish sauce is salty. Grill on both sides until done to your taste, although preferably no more than medium rare. Let rest 5 minutes before carving. Slice meat thinly about 1/4-inch thick against the grain and arrange on a platter in one layer.
5. Just before serving put the greens in a bowl and drizzle the olive oil around the sides of the bowl toss with a little black Cyprus sea salt until the leaves are lightly coated with the oil. Top the meat with the arugula, drizzle any juices from platter over and a little more Black Cyprus sea salt. Shave some Parmigiano-Reggiano over the top and serve immediately.

*Fish sauce is nuoc mam (Vietnamese) or nam pla (Thai). It is available in most grocery stores in the Asian section. Adapted from Terra Restaurant.

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Copyright © Julie Logue Riordan, Cooking with Julie