NUTRITION AUTHOR
Coach Kati Epps at MyBody GX
M AY 2 0 2 2
RECIPE OF THE MONTH n Thai Steak and Watermelon Salad INGREDIENTS: 1 8-ounce package rice vermicelli noodles ¼ 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 ½ bell pepper, thinly sliced (I used yellow) ½ cup match stick carrot slices 4 cups cubed watermelon Kosher salt and freshly ground pepper 1½ pounds skirt steak, or your favorite steak (marinated in lime juice, 2 cloves garlic, olive oil, salt/pepper for at least one hour) ½ cup fresh cilantro PREPARATION: 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 mediumrare. 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.
KATI EPPS
Enjoy!
MAY 2022
10
