© The French’s Food Company LLC
Thai Beef Salad This dressing does double duty as a marinade and sauce to serve with the steak. Thai Beef Salad Makes: 6.00 servings 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 chopped peeled Tbsp. fresh ginger 2 Tbsp. FRENCH'S® Classic Worcestershire Sauce 3 Tbsp. sugar 1 chopped Tbsp. garlic 1 1/2 lbs. flank steak 6 cups mixed salad greens 1 cup sliced peeled cucumber 1/3 chopped cup peanuts
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Thai Beef Salad

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

Makes: 6 servings
Prep Time: 20 min
Cook Time: 15 min
User Rating:

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. 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 greenswashed and torn
  • 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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Thai Beef Salad

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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