Thai Chili Steak Salad

• 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 cup sweet chili sauce
• 2 Tbsp. HEINZ Distilled White Vinegar
• 2 Tbsp. oil
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09
• 1/4 cup PLANTERS Dry Roasted Unsalted Peanuts

1. Heat oven to 400F.
2. Cut cream cheese into 8 slices; cut each slice diagonally in half.
3. Place in single layer on parchment-covered baking sheet.
4. Spray with cooking spray.
5. Bake 10 min.
6. or until golden brown.
7. Set aside.
8. Turn oven setting to Broil.
9. Broil steak 6 to 8 min.
10. on each side or until medium doneness (160 degrees F).
11. Let stand 5 min.
12. Cut across the grain into thin slices.
13. Cover 6 plates with greens; top with beans, corn, onions, cream cheese and meat.
14. Mix chili sauce and next 5 ingredients; drizzle over salads.
15. Top with nuts.

philadelphia cream cheese, beef sirloin steak, fresh green beans, baby corn, red onion, sweet chili sauce, white vinegar, oil, fresh mint, fresh cilantro, lime zest, peanuts

Taken from www.kraftrecipes.com/recipes/thai-chili-steak-salad-120295.aspx (may not work)