Preheat your grill or grill pan to high heat.

Using the OXO Little Salad Dressing Shaker, combine the garlic, lime juice, sweet chili sauce, extra virgin olive oil, soy sauce, red pepper flakes and a dash of salt and pepper. Seal the top and shake until the dressing is smooth and combined. Set aside.

Generously season both sides of your skirt or flank steak with salt and pepper.

Using OXO's Bladed Meat Tenderizer, pierce the meat on both sides, then brush both sides of the meat with the OXO Silicone Basting Brush with canola or vegetable oil.

Taking the OXO 16" Tongs, place the steak on the preheated grill, and grill until the steaks have reached your preferred level of doneness. For medium to medium-rare, grill a 1 pound skirt of flank steak for approximately 3-4 minutes on each side. Remove the steak from the grill and set aside to rest for 15 minutes.

While your steak is resting, prepare your pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. For capellini, this should only take 6-7 minutes. Drain and set aside to cool slightly.

Once the steak has rested, slice the steak against the grain in 1/2 inch slices.

In a large bowl, add the dressing, cooked pasta, cucumber, watermelon, cantaloupe, red onion and pine nuts. Toss to evenly coat. Divide the pasta into 4 equal portions. Top with sliced steak and garnish with fresh cilantro. Eat warm or cold. The salad will keep in the fridge for a day or two.

Enjoy!