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Traeger Kitchen


Grilled Thai Beef Salad

Prep Time

15 Minutes

Cook Time

20 Minutes

Effort

Pellets

Cherry

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2 Pound mushrooms, sliced

  • 1 Pound Broccoli, fresh

  • 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 jalapeño, thinly sliced

  • 1/4 red onion, sliced

  • 8 Ounce Water Chestnuts

Steps

  • 1

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

    Grill375 ˚F

  • 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.

    Ingredients

    • 2 Pound mushrooms, sliced

    • 1 Pound Broccoli, fresh

    • As Needed extra-virgin olive oil

    • 1 Tablespoon salt

    • 1 Tablespoon pepper

    • 2 Pound flank steak

  • 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.

    Grill375 ˚F

  • 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.

    Grill375 ˚F

    Probe140 ˚F

  • 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.

    Ingredients

    • 4 Tablespoon fish sauce

    • 3 Teaspoon sugar

    • 1 Clove garlic, minced

    • 6 Tablespoon peanut oil

    • 6 Tablespoon lime juice

    • 1 jalapeño, thinly sliced

    • 1/4 red onion, sliced

    • 8 Ounce Water Chestnuts

  • 6

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

Cooking Notes

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