Ingredients

• 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

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Instructions

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 water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
3. Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
4. Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.
5. Photograph by Antonis Achilleos