Grilled Flank Steak With Spicy Pepper And Watermelon Salad

• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon grapeseed oil or olive oil
• 2 garlic cloves, pressed
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon honey
• 1 1 1/2-pound flank steak
• 1/4 cup hot chili sauce (such as sriracha)*
• 1/4 cup grapeseed oil or olive oil
• 3 tablespoons seasoned rice vinegar
• 1 1/4 teaspoons honey
• 4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
• 2 tablespoons minced red jalapeno chiles
• 2 cups 1/2-inch cubes seedless watermelon

1. Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
2. Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD:
3. Bring to room temperature before serving.
4. Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
5. Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. *

lime juice, grapeseed oil, garlic, hot chili paste, fresh ginger, honey, hot chili sauce, grapeseed oil, rice vinegar, honey, bell peppers, chiles, watermelon

Taken from www.epicurious.com/recipes/food/views/grilled-flank-steak-with-spicy-pepper-and-watermelon-salad-242985 (may not work)