Steps

• Step 1

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

  375 ˚F / 191 ˚C

• Step 2

  Season both sides of steak with salt and cracked white pepper. Brush the grill with canola oil to prevent steaks from sticking.

  Ingredients

  • 1 1/2 Pound skirt steak

  • To Taste Salt

  • To Taste white pepper

• Step 3

  Grill hanger steak until it reaches an internal temperature of 130℉ for medium-rare, about 5 to 10 minutes. Allow meat to rest then slice thin.

  00:05

  375 ˚F / 191 ˚C

• Step 4

  For the Dressing: Mix together the garlic, chili peppers, fish sauce, lime juice and sugar in a small bowl. Add the toasted rice powder last. Note: If toasted rice powder is not accessible, use uncooked rice and dry roast in a pan over low heat until golden brown and grind into a powder with a mortar and pestle or food processor to add a nutty texture.

  00:10

  375 ˚F / 191 ˚C

  140 ˚F / 60 ˚C

  Ingredients

  • 1 Clove garlic, minced

  • 2 Small fresh hot Thai chile peppers or jalapeños, minced (add more depending on spice preference)

  • 4 Tablespoon fish sauce

  • 4 Tablespoon fresh squeezed lime juice

  • 1 Tablespoon brown sugar

  • 1 Tablespoon Toasted Sticky Rice Powder

• Step 5

  Add the sliced hanger steak to the dressing and toss well.

• Step 6

  In another bowl, add all the herbs, onions, chopped romaine, cucumbers and tomatoes. Toss everything together with the dressing and the hanger steak.

  Ingredients

  • 1 Bunch romaine lettuce hearts, washed and chopped

  • 1  English cucumber without seeds, thinly sliced on a bias

  • 6 Small cherry tomatoes, rinsed and halved

  • 1 Handful fresh mint leaves

  • 2 Sprig cilantro leaves

  • 1 Small red onion, thinly sliced

  • 2 Stalk green onion, coarsely chopped

• Step 7

  Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.

• Step 8

  Garnish with additional cilantro and mint. Enjoy!