Name: Thai Noodle-Steak Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

Thai Noodle-Steak Salad

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