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Thai Steak and Watermelon Salad

This fresh and bright salad is a favorite for summer! The depth of flavor from the sweet watermelon, to the spicy sambal oelek, to the tart lime. It’s just so good!! Plus having a nice cool dinner on hot days is going to become a must in the very near future!

Ingredients

1 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

1/3 red onion, thinly sliced

1/2 bell pepper, thinly slices (I used yellow)

1/2 cup match stick carrot slices

4 cups cubed watermelon

Kosher salt and freshly ground pepper

1 1/2 pounds skirt steak , or your favorite steak (marinated in lime juice, 2 cloves garlic, olive oil,

salt/pepper for at least 1 hour)

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, bell pepper, carrots, watermelon and noodles.

Set aside.

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.

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