Thai buffalo Salad

• Ready In: 23 mins
• Serves: 4
• Yields: 1 main dish salad

Ingredients

• Dressing

• 1  cup  fat-free vinaigrette-style dressing
• 1  tablespoon Tabasco sauce
• 3  tablespoons  finely chopped fresh ginger
• 5  packets Splenda sugar substitute
• 3  cloves garlic, finely chopped
• 2  teaspoons Worcestershire sauce
• 1  cup  packed fresh basil leaf, chopped

• Salad

• 1  buffalo flank steak (1 to 1 1/2 lbs)
• 8  cups  torn  mixed salad greens
• 1  cup  sliced cucumber
• 1⁄4 cup  chopped peanuts
• 1⁄3 cup  chopped scallion

Directions

1. Place dressing ingredients in a blender or food processor.
2. Cover and process until smooth.
3. Reserve 1 cup dressing.
4. Place steak in alarge resealable bag.
5. Pour remaining dressing over steak.
6. Seal bag and marinade in refrigerator for 30 minutes.
7. Place steak on a grill and grill until medium rare.
8. Let steak stand for 5 minutes before thinly slicing diagonally.
9. Arrange on top of salad greens and cucumbers.
10. Sprinkle with peanuts and scallions.
11. Drizzle with reserved dressing.
12. Serve warm.
13. Garnish with a cilantro leaf to lime.