cuttlery
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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

packed fresh mint or basil leaves, coarsely chopped
prepared olive-oil vinaigrette salad dressing
FRANK'S® RedHot® Cayenne Pepper Sauce
chopped peeled fresh ginger
FRENCH'S® Classic Worcestershire Sauce
sugar
chopped garlic
flank steak
mixed salad greens, washed and torn
sliced peeled cucumber
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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