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Main dishes

Thai Chili Steak Salad

Thai Chili Steak Salad recipe
photo by:kraft
A bed of salad greens is topped with slices of broiled steak, corn, beans, baked cream cheese and a drizzle of Thai-inspired sweet chili sauce.
time
prep:
10 min
total:
41 min
servings
total:
6 servings
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What You Need

6
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1
 beef sirloin steak (1 lb.), 1/2 inch thick
1
pkg.  (6 oz.) torn mixed salad greens
2
cups  fresh green beans, blanched
3/4
cup  baby corn
1
small  red onion, slivered
1/4
cups  sweet chili sauce
2
Tbsp.  white vinegar
2
Tbsp.  oil
2
Tbsp.  chopped fresh mint
2
Tbsp.  chopped fresh cilantro
1
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 breasts 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.
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