THAI NOODLE-STEAK SALAD

Thai Noodle-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 367 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 48 grams