cup packed fresh mint or basil leaves, coarsely chopped
1
cup olive-oil vinaigrette dressing
1/3
cup Frank's® RedHot® Original Cayenne Pepper Sauce
3
tablespoons chopped peeled fresh ginger
3
tablespoons sugar
3
cloves garlic, chopped
2
teaspoons French's® Worcestershire Sauce
SALAD
1
beef flank steak (about 1-1/2 pounds)
6
cups washed and torn mixed salad greens
1
cup sliced peeled cucumber
1/3
cup chopped peanuts
Prep
20 minutes
Cook
15 minutes
Marinate
30 minutes
1. Place Dressing ingredients in blender or food processor. Cover; process until smooth. Reserve 1 cup Dressing.
2. Place steak in large resealable plastic food storage bag. Pour remaining Dressing over steak. Seal bag; refrigerate 30 minutes.
3. Prepare grill. Place steak on grid, reserving marinade. Grill, over hot coals, about 15 minutes for medium-rare, brushing frequently with marinade. Let stand 5 minutes. Slice steak diagonally and arrange over salad greens and cucumber.
4. Sprinkle with peanuts and drizzle with reserved 1 cup Dressing. Serve warm.
Thai Beef Salad
