Prep 20minute(s)
Ready In 30minute(s)
Serves 4
Ingredients
- juice of 1 lime
- olive oil spray
- 1 red onion, cut into thin wedges
- 1 teaspoon grated lime rind
- 1/4 cup roasted unsalted peanuts
- 1/4 cup sweet chilli sauce
- 100g lettuce mix, washed
- 125g block PHILADELPHIA Light Cream Cheese, cubed
- 150g baby corn, blanched and cut in half lengthways
- 150g green beans, blanched
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 teaspoons fish sauce
- 400g lean porterhouse steak
Instructions
- Place PHILADELPHIA onto a lined baking tray. Spray with oil and bake at 180ºC for 20- 25 minutes or until golden (the cheese will spread a little on cooking).
- Chargrill the steak to your liking then allow to rest 3 minutes before thinly slicing. Arrange the lettuce, corn, beans, onion, PHILADELPHIA and beef onto a serving platter.
- Combine the dressing ingredients and drizzle over the salad. Scatter with the peanuts and serve immediately.
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