Follow these steps for perfect results
Philadelphia Cream Cheese
sliced
beef sirloin steak
1/2 inch thick
mixed salad greens
torn
fresh green beans
blanched
baby corn
red onion
slivered
sweet chili sauce
white vinegar
oil
fresh mint
chopped
fresh cilantro
chopped
lime zest
peanuts
dry roasted unsalted
Preheat oven to 400F.
Cut cream cheese into 8 slices, then cut each slice diagonally in half.
Place cream cheese slices in a single layer on a parchment-covered baking sheet.
Spray cream cheese with cooking spray.
Bake for 10 minutes, or until golden brown.
Remove from oven and set aside.
Turn oven setting to Broil.
Broil steak for 6 to 8 minutes on each side or until medium doneness (160 degrees F).
Let steak stand for 5 minutes.
Cut steak across the grain into thin slices.
Cover 6 plates with mixed salad greens.
Top each salad with blanched green beans, baby corn, and slivered red onion.
Add baked cream cheese and steak slices to each salad.
In a small bowl, mix together sweet chili sauce, white vinegar, oil, fresh mint, fresh cilantro, and lime zest.
Drizzle the chili sauce mixture over the salads.
Top each salad with dry roasted unsalted peanuts.
Expert advice for the best results
Marinate the steak for 30 minutes before cooking for extra flavor.
Adjust the amount of sweet chili sauce to your spice preference.
Add other vegetables like bell peppers or cucumbers for added crunch.
Everything you need to know before you start
15 minutes
The dressing can be made ahead of time.
Arrange the salad components attractively on a plate, drizzling the dressing evenly over the top. Garnish with extra chopped peanuts and fresh herbs.
Serve chilled or at room temperature.
Serve with a side of steamed rice.
Pair with a light and refreshing beverage.
The sweetness of the Riesling complements the spice and sweetness of the chili sauce.
Discover the story behind this recipe
Reflects the balance of sweet, sour, salty, and spicy flavors characteristic of Thai cuisine.
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