Thai Noodle-Steak Salad

Recipe courtesy of Food Network Kitchen Recipe courtesy of Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

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.

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