Main dishes

Thai Chili Steak Salad

photo by:kraft

The balance of flavors and spice makes this work. I added Sweet Chili sauce to the dressing and Thai Fish Sauce to the steak marinade.

posted by

XavierSGourmand

on 7/7/2011

time

prep:

10 min

total:

41 min

servings

total:

6 servings

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What You Need

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese

beef sirloin steak (1 lb.), 1/2 inch thick

pkg. (6 oz.) torn mixed salad greens

cups fresh green beans, blanched

3/4

cup baby corn

small red onion, slivered

1/4

cups sweet chili sauce

Tbsp. white vinegar

Tbsp. oil

Tbsp. chopped fresh mint

Tbsp. chopped fresh cilantro

tsp. lime zest

1/4

cup PLANTERS Dry Roasted Unsalted Peanuts

Make It

HEAT oven to 400°F.

CUT cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.

TURN oven setting to Broil. Broil steak 6 to 8 min. on each side or until medium doneness (160ºF). Let stand 5 min. Cut across the grain into thin slices.

COVER 6 plates with greens; top with beans, corn, onions, cream cheese and meat. Mix chili sauce and next 5 ingredients; drizzle over salads. Top with nuts.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.

Variation

Substitute 4 boneless skinless chicken breast halves for the sirloin steak. Broil or grill 4 to 6 min. on each side or until medium doneness (160°F). Slice, then add to salad as directed.