Thai Noodle-Steak Salad

• 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

1. Heat a grill to medium high.
2. Bring a medium pot of water to a boil.
3. Add the noodles and cook as the label directs.
4. Drain and rinse under cold water.
5. Set aside in a colander to drain thoroughly.
6. Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl.
7. Add the cucumber, onion, watermelon and noodles.
8. Season with salt and pepper and toss; set aside.
9. Season the steak with salt and pepper.
10. Brush the grill with vegetable oil.
11. Grill the steak until marked, about 3 minutes per side for medium rare.
12. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
13. Add all but a few tablespoons cilantro to the noodle salad and toss.
14. Top with the steak and the remaining cilantro.
15. Photograph by Antonis Achilleos

noodles, lime juice, sugar, sambal oelek, fish sauce, cucumber, red onion, cubed watermelon, kosher salt, skirt steak, vegetable oil, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-noodle-steak-salad.html (may not work)