Thai Noodle-Steak Salad

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 8 -ounce package rice vermicelli noodles
  • 1/4 cup lime juice (from about 3 limes)
  • 2 tablespoons sugar
  • 2 teaspoons sambal oelek (Asian chile sauce)
  • 1 teaspoon fish sauce
  • 1 English cucumber, halved lengthwise and thinly sliced
  • 1 red onion, thinly sliced
  • 4 cups cubed watermelon
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds skirt steak, cut into 4 pieces
  • Vegetable oil, for brushing
  • 1/2 cup fresh cilantro
Directions

Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.

Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.

Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.

Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

Photograph by Antonis Achilleos


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