This dressing does double duty as a marinade and sauce to serve with the steak.
20m
PREP TIME
15m
COOK TIME
11
INGREDIENTS
This dressing does double duty as a marinade and sauce to serve with the steak.
20m
PREP TIME
15m
COOK TIME
11
INGREDIENTS
Ingredients 6 Servings
- 1 cup packed fresh mint or basil leaves, coarsely chopped
- 1 cup prepared olive-oil vinaigrette salad dressing
- 1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
- 3 tablespoon fresh ginger
- 2 tablespoon French's® Classic Worcestershire Sauce
- 3 tablespoon sugar
- 1 tablespoon garlic
- 1 1/2 pounds flank steak
- 6 cups mixed salad greens
- 1 cup sliced peeled cucumber
- 1/3 cup peanuts
INSTRUCTIONS
- 1 PLACE mint, salad dressing, Frank's RedHot Sauce, ginger, Worcestershire, sugar and garlic in blender or food processor. Cover; process until smooth. Reserve 1 cup Dressing.
- 2 PLACE steak in large resealable plastic food storage bag. Pour remaining Dressing over steak. Seal bag; refrigerate 30 minutes.
- 3 GRILL steak about 15 minutes for medium-rare. Let stand 5 minutes. Slice steak diagonally and arrange on top of salad greens and cucumber. Sprinkle with peanuts and drizzle with reserved 1 cup Dressing. Serve warm.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
