Saigon Steak

Three-Ingredient Entrees are a rare breed. Such a notion is almost inconceivable to the modern home cook, seduced daily with online/print/TV intros to increasingly exotic and unique spices,herbs and vegetables. Sometimes a welcome respite from this onslaught of nascent culinary knowledge is just what you need when feeling overwhelmed in a place that should be relaxing - your kitchen.

So take a deep breath and return those grains of paradise to the spice shelf - here's a nifty dish so undemanding it can't help but endear its way into your weeknight dinner repertoire.

Begin with a 1-2 lb. cut of either flank, skirt or London Broil-style steak. The latter is by far the cheapest and really works beautifully here given the alchemical tenderizing results of the fish sauce marinade. Cover the beef with 1/4 cup fish sauce and 3-4 minced scallions and refrigerate for 5-8 hours. Be sure to wash your hands well and keep the beef covered; as delicious as fish sauce tastes, the smell is equally grim.

When you're almost ready to eat/serve, remove the steak from the marinade and place on a baking sheet lightly brushed with oil. While pre-heating the broiler cut 3-4 scallions in half and place on the baking sheet. Place the steak atop the scallions and scatter the minced scallions from the marinade over all.

Broil until just rare. None of the cuts of beef mentioned here will withstand even medium or medium-well temperatures, i.e. they end up tough as shoe leather when overcooked. Allow no more than 3-4 minutes per side and maybe less.

Remove from broiler and let meat rest for 5 minutes before slicing thinly, on the diagonal and against the grain. All you need is some rice and a green vegetable to complete this easiest of meals!  

For those just craving a bit more complexity - not needed here by the way, really - you might add 2 stalks of minced lemongrass, a clove of crushed garlic or a few sliced chilies to the marinade. Other suitable sides might include mashed potatoes and a spinach salad.