salads sides

Thai Beef Salad

Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: Chinese,
Ingredients: 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 tbsp fresh ginger; 2 tbsp Classic Worcestershire Sauce; 3 tbsp sugar; 1 tbsp garlic; 1 1/2 pounds flank steak; 6 cups mixed salad greens; 1 cup sliced peeled cucumber; 1/3 cup peanuts

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

20m

PREP TIME

15m

COOK TIME

11

INGREDIENTS

Ingredients
Instructions
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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

KEY PRODUCTS

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.