Thai buffalo Salad

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

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.

dressing, tabasco sauce, fresh ginger, packets, garlic, worcestershire sauce, basil leaf, cucumber, peanuts, scallion

Taken from www.food.com/recipe/thai-buffalo-salad-39463 (may not work)