Chilli Beef and PHILADELPHIA Salad

• 250g PHILADELPHIA Block Cream Cheese
• olive oil spray
• 400g lean porterhouse steak
• 100g lettuce mix, washed
• 150g baby corn, blanched and cut in half lengthways
• 150g green beans, blanched
• 1 red onion, cut into thin wedges

Dressing

• 1/4 cup sweet chilli sauce
• 2 tablespoons white vinegar
• 2 tablespoons oil
• 2 tablespoons chopped mint
• 2 tablespoons chopped coriander
• 1 teaspoon grated lime or lemon rind

Garnish

• 1/4 cup roasted unsalted peanuts, for garnish

1. CUT the PHILLY into ten slices, then halve each slice diagonally.  Place the PHILLY triangles on a lined baking tray. Spray with oil and bake in a hot oven 200ºC for 10 minutes or until golden (the cheese will spread a little on cooking).
2. CHARGRILL or barbecue the steak for 5-8 minutes or to your liking. Allow to rest 3 minutes before thinly slicing.
3. ARRANGE the lettuce, corn, beans, onion, PHILADELPHIA and beef onto a serving platter.  Whisk together the chilli sauce, vinegar, oil, herbs and lemon rind to form a dressing.  Drizzle over the salad and scatter with peanuts.  Serve immediately.