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THAI BEEF SALAD
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 tablespoons chopped peeled fresh ginger
2 tablespoons FRENCH'S® Classic Worcestershire Sauce
3 tablespoons sugar
1 tablespoon chopped garlic
1 1/2 pounds flank steak
6 cups washed and torn mixed salad greens
1 cup sliced peeled cucumber
1/3 cup chopped peanuts
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.