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Grilled Thai Beef Salad

Prep Time

5 Minutes

Cook Time

8 Minutes

Effort

Pellets

Cherry

Try this simple-to-make, delicious Thai Beef Salad by Thai Fusions. We’re combining the fresh flavors of Thailand, with Traeger’s unbeatable heat and smoke, for a unique twist on salad.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 1/2 Pound skirt steak

  • salt

  • white pepper

  • 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

Dressing mix

  • 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

Steps

  • 1

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

    Grill375 ˚F

  • 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

  • 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.

    Grill375 ˚F

  • 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.

    Grill375 ˚F

    Probe140 ˚F

    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

  • 5

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

  • 7

    Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.
  • 8

    Garnish with additional cilantro and mint. Enjoy!

Cooking Notes

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