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. chopped peeled fresh ginger
2 Tbsp. French's® Classic Worcestershire Sauce
3 Tbsp. sugar
1 Tbsp. chopped garlic
1 1/2 lbs. flank steak
6 cups mixed salad greens, washed and torn
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.