Beef Salad with Chilli, Mint & Coriander Dressing

• 250 g PHILADELPHIA Cream Cheese
• Olive oil spray
• 400 g lean porterhouse steak
• 100 g lettuce mix
• 150 g baby corn, blanched and cut in half lengthways
• 150 g green beans, blanched
• 1 red onion, cut into thin wedges King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup sweet chilli sauce
• 2 tablespoons HEINZ Distilled White Vinegar
• 2 tablespoons oil
• 2 tablespoons chopped mint
• 2 tablespoons chopped coriander
• 1 teaspoon grated lime or lemon rind Safeway 3 ct For $1.00 thru 02/09
• 1/4 cup roasted unsalted peanuts, for garnish

1. CUT the PHILLY into ten slices, then halve each slice diagonally.
2. Place the PHILLY triangles on a lined baking tray.
3. Spray with oil and bake in a hot oven 200 degrees C for 10 minutes or until golden.
4. CHARGRILL or barbecue the steak for 58 minutes, or to your liking.
5. Allow to rest 3 minutes before thinly slicing.
6. ARRANGE the lettuce, corn, beans, onion, PHILLY and beef on serving plates.
7. Whisk together the chilli sauce, vinegar, oil, herbs and lemon rind to form a dressing.
8. Drizzle over the salad and scatter with peanuts.
9. Serve immediately.
10. HANDY TIP: Lamb backstraps or chicken fillets can be used instead of steak.

philadelphia cream cheese, olive oil spray, lean porterhouse, baby corn, green beans, red onion, sweet chilli sauce, white vinegar, oil, mint, coriander, lime, peanuts

Taken from www.kraftrecipes.com/recipes/beef-salad-chilli-mint-coriander-dressing-125040.aspx (may not work)