Savory steak and sweet watermelon come together in this summer salad that will fill you up without weighing you down.
1 (8.8 oz) pkg thin rice noodles
1 lb beef sirloin steak
3 cups watermelon chunks
1/2 cup mint
2 green onions
1 English cucumber
3 tbsp lime juice
2 tbsp fish sauce
Set grill to medium-high. Cook the rice noodles according to package directions. Drain and rinse noodles in cold water.
Season the steak with salt and pepper. Grill 4–5 min. per side, until an instant-read thermometer reaches 145°F (for medium). Transfer steak to a cutting board and let rest 5 min.
Meanwhile, chop the watermelon, mint, and green onions. Peel and chop the cucumber. In a large bowl, combine watermelon, mint, cucumber, lime juice, fish sauce, cooked rice noodles, salt, and pepper. Arrange salad on a large platter. Thinly slice the steak and serve on top of salad. Garnish with the green onions.