Thai noodle-steak salad
Thai
noodle-steak salad
·
Active: 30 min
·
Total: 35 min
·
Serves: 4
Ingredient
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½ 8-ounce package rice vermicelli noodles
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¼ cup lime juice (from about 3 limes)
·
2 tablespoons sugar
·
2 teaspoons sambal oelek (Asian chile sauce)
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1 teaspoon fish sauce
·
1 English cucumber, halved lengthwise and thinly
sliced
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1 red onion, thinly sliced
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4 cups cubed watermelon
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Kosher salt and freshly ground pepper
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1½ pounds skirt steak, cut into 4 pieces
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Vegetable oil, for brushing
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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
