- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon grapeseed oil or olive oil
- 2 garlic cloves, pressed
- 1 teaspoon hot chili paste (such as sambal oelek)
- 1/2 teaspoon grated peeled fresh ginger
- 1/2 teaspoon honey
- 1 1 1/2-pound flank steak
- 1/4 cup hot chili sauce (such as sriracha)
- 1/4 cup grapeseed oil or olive oil
- 3 tablespoons seasoned rice vinegar
- 1 1/4 teaspoons honey
- 4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
- 2 tablespoons minced red jalapeño chiles
- 2 cups 1/2-inch cubes seedless watermelon
- 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.
- 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.
- 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.
- 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.