Recipe of the Month: Thai Steak and Watermelon Salad

This fresh and bright salad is a favorite for summer! The depth of flavor from the sweet watermelon to the spicy sambal oelek to the tart lime. It’s just so good! Plus, having a nice cool dinner on hot days is a must this summer!

Photo courtesy of Kati Epps

Ingredients:
1 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
1/3 red onion, thinly sliced
1/2 bell pepper, thinly sliced (I used yellow)
1/2 cup match stick carrot slices
4 cups cubed watermelon
Kosher salt and freshly ground pepper
1 1/2 pounds skirt steak, or your favorite steak (marinated in lime juice, 2 cloves garlic, olive oil, salt/pepper for at least one hour)
1/2 cup fresh cilantro

Directions:

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 of water, sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, bell pepper, carrots, watermelon and noodles. Set aside.
3. Grill the steak until marked, about three minutes per side for medium-rare. Transfer to a cutting board and let rest five minutes, then thinly slice.
4. Add all but a few tablespoons of cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.