cuttlery
© The French’s Food Company LLC

Thai Beef Salad

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

This dressing does double duty as a marinade and sauce to serve with the steak. Thai Beef Salad
Makes 6 servings
Prep Time 20min
Cook Time 15min

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. FRENCH'S® Classic Worcestershire Sauce
3 Tbsp. sugar
1 tbsp. garlic
1 1/2 lbs. flank steak
6 cups mixed salad greens
1 cup sliced peeled cucumber
1/3 cup 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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