Thai Noodle-Steak Salad
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 590 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 100 milligrams
- Sodium
- 367 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 2 grams
- Protein
- 48 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 590 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 100 milligrams
- Sodium
- 367 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 2 grams
- Protein
- 48 grams
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.
