Thai Noodle-Steak Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

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