A delicious main-course salad that combines grilled flank steak with rice vermicelli noodles, salad greens, red onion and fresh basil.
Ingredients:
4 ounce package rice vermicelli noodles
3 limes for lime juice
2 tablespoons sugar
2 teaspoons Asian chile sauce
1 teaspoon fish sauce
1 English cucumber thinly sliced
1 red onion thinly sliced
4 cups cubed watermelon
Salt and pepper to taste
1 ½ pounds skirt steak cut into 4 pieces
Vegetable oil for brushing
½ cup fresh cilantro
Directions:
Step 1: Heat grill to medium high and 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.
Step 2:Â Whisk the lime juice, 3 tablespoons water, sugar, oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper, toss and set aside.
Step 3: Season steak with salt and pepper. Grill the steak until marked, about 4 minutes per side then transfer to a cutting board and let rest for about 5 minutes. Cut thin slices.
Step 4: Add all but a few tablespoons cilantro to the noodle salad and toss. Top with steak and the remaining cilantro and serve.
