Recipe of the Month: Thai Steak and Watermelon Salad

By Coach Kati Epps at MyBody GX

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.

Enjoy!