Thai Noodle-Steak Salad

Name: Thai Noodle-Steak Salad
Yield: 4
Ingredients: 6 oz Rice Vermicelli noodles; 1/4 C Lime Juice; 2 T Sugar; 2 tsp Asian Chilie Sauce; 1 tsp Fish Sauce; 1 English Cucumbers (halved lengthwise and thinly sliced); 1 Red Onion (thinly sliced); 4 C Watermelon (cut into small cubes); 1.5 Lbs Skirt steak; Fresh cilantro

Published August 1, 2014 | By Dave Riddle

Light and refreshing summer time meal

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Yum

Course

Main Dish

Servings

Ingredients

6 oz Rice Vermicelli noodles
1/4 C Lime Juice
2 T Sugar
2 tsp Asian Chilie Sauce
1 tsp Fish Sauce
1 English Cucumbers halved lengthwise and thinly sliced
1 Red Onion thinly sliced
4 C Watermelon cut into small cubes
1.5 Lbs Skirt steak
Fresh cilantro

Instructions

Bring a pot of salted water to boil and add the noodles. Cook as indicated then drain and rince under cold water. Set aside to allow to drain completely
Combine Lime juice, 3 tablespoons of water, sugar, chilie sauce and fish sauce Add the cucumber, onion, watermelon and noodles. toss to combine. Season with Salt and Pepper. Set aside to marinate
Season the steak with salt and pepper. Grill until marked (about 3 minutes per side) Move to a cutting board and allow to rest for about 5 minutes Cut into strips against the grain
Serve the steak over the bed of the noodle mixture topped with some fresh chopped cilantro

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Posted in Food, Recipe

Thai Noodle-Steak Salad

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