THAI BEEF SALAD

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THAI BEEF SALAD
Owner/Copyright: PIL 1995
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Servings: 6 servings

Prep Time: 20

Cook Time: 15
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® Extra Tenderizing™ 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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