Thai noodle-steak salad
Thai
noodle-steak salad
·
Active: 30 min·
Total: 35 min·
Serves: 4
Ingredient
·
½ 8-ounce package rice vermicelli noodles·
¼ 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·
1½ pounds skirt steak, cut into 4 pieces·
Vegetable oil, for brushing·
½ cup fresh cilantro
Recipe
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.
Nutrition: Per
serving: Calories 590; Fat 24 g (Saturated 7 g); Cholesterol 100 mg; Sodium 367
mg; Carbohydrate 47 g; Fiber 2 g; Protein 48 g