Aromatic Lemongrass Marinade

This marinade demonstrates the universal appeal of one of the oddest and most ancient food pairings: anchovies with beef. The Romans did it when they seasoned their meats with liquamen (pickled anchovy sauce). Italians carry on the tradition with their steak pizzaiola (garnished with anchovies and tomatoes). The Vietnamese version features a highly aromatic marinade based on nuoc mam (fish sauce), a malodorous but highly tasty condiment made with pickled anchovies.