Beat steak sauce, peanut butter and lime juice with wire whisk until well blended. Pour 1/3 cup of the steak sauce mixture into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steak from grill; cover with foil to keep warm. Let stand 10 min.
Cut steak across the grain into thin slices; set aside. Toss greens, vegetables, bean sprouts and dressing in large bowl; divide evenly among 4 serving plates. Top with the steak.
Whisk 2 tsp. peanut butter into the salad dressing before tossing with the greens; spoon onto serving plates as directed. Top with the sliced steak, then sprinkle evenly with 1/2 cup chopped PLANTERS Peanuts and/or chopped cilantro.
Let cooked meat stand for 5 to 10 min. before slicing to serve. This helps to keep the juices locked into the meat once it is cut.
Enjoy this low-calorie, low-fat meal as part of your overall healthful eating plan! The mixed salad greens are high in vitamin A and the red bell pepper provides vitamin C.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 3 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.