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Grilled Thai Beef Salad

Grilled Thai Beef Salad

By Traeger Kitchen

This asian-inspired dish is one for the books. Grilled beef and roasted veggies are mixed with a savory and tangy Thai sauce and topped with jalapeños for of kick of smokin' flavor.

Prep Time

15 Min

Cook Time

20 Min

Pellets

Cherry

Ingredients

Number of People Serving

6

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Units of Measurement:
main
2 Pound mushrooms, sliced
1 Pound Broccoli, fresh
As Needed extra-virgin olive oil
1 Tablespoon salt
1 Tablespoon pepper
2 Pound flank steak
4 Tablespoon fish sauce
3 Teaspoon sugar
1 Clove garlic, minced
6 Tablespoon peanut oil
6 Tablespoon lime juice
1 Jalapeno, thinly sliced
1/4 red onion, sliced
8 Ounce Water Chestnuts

Step

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

    00:15

  • 2

    While the grill is coming up to temperature, mix the mushrooms, broccoli (chopped), olive oil, and 1 tbsp kosher salt and 1 tbsp pepper in a large bowl. Transfer vegetables to a cookie sheet. Season the flank steak with the remaining salt and pepper.

  • 3

    Place mushrooms and broccoli in the grill. Cook for 5 minutes then stir. Continue to cook the vegetables until tender then remove from grill.

    375 ˚F / 191 ˚C

    00:05

  • 4

    Place the flank steak in the grill and cook for 5 minutes. Flip the steak and cook until the internal temperature reaches 140℉. Remove steak from grill and let rest before slicing.

    375 ˚F / 191 ˚C

    140 ˚F / 60 ˚C

    00:10

  • 5

    For the Thai Sauce: Whisk together the fish sauce, sugar, garlic, peanut oil, and lime juice. Stir in the jalapeño, onion and water chestnuts.

  • 6

    Slice the steak against the grain, toss together with the vegetables and sauce and serve. Enjoy!

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