If you like things spicy, you'll love this dish. The marinade for the steak gets its heat from sambal oelek, an Indonesian chili paste, and some grated ginger, while the peppers get their spark from sriracha, a Thai chili sauce. Fresh watermelon cubes cool it all down, but not so much that you won't welcome an icy beer. Keep the pepper recipe handy—its also good with chicken and white fish. Be sure to start marinating the steak at least two hours ahead.
Recipe information
Yield
Makes 4 servings
Ingredients
Flank Steak:
Pepper and watermelon salad:
Preparation
Step 1
For steak:
Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.For pepper and watermelon salad:
Step 2
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
Step 3
Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
Step 4
Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.
