Thai Beef Salad
salads sides

Thai Beef Salad

This dressing does double duty as a marinade and sauce to serve with the steak.
  • 20m

    prep time

  • 15m

    Cook Time

  • 11

    Ingredients

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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

  • 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.

  • PLACE steak in large resealable plastic food storage bag. Pour remaining Dressing over steak. Seal bag; refrigerate 30 minutes.

  • 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)

Reviews

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