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THAI BEEF SALAD

September 03, 2014 3.75 4
SERVINGS 6
COOK TIME 15 mins
PREP TIME 20 mins

(based on 4 votes)
THAI BEEF SALAD

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 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

Directions:

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.

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