Thai Noodle-Steak Salad

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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