Try this simple-to-make, delicious Thai Beef Salad by ThaiFusions. We’re combining the fresh flavors of Thailand, with Traeger’s unbeatable heat and smoke, for a unique twist on salad.
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|1 1/2 Pound||Hanger or skirt steak|
|To Taste||Cracked white pepper|
|As Needed||Canola oil|
|1 Bunch||Romaine lettuce heart, chopped|
|1 Whole||English cucumber without seeds, thinly sliced on a bias|
|1 Handful||Fresh mint leaves, roughly chopped|
|6 Small||cherry tomatoes, halved|
|1 Small||Red onion, very thinly sliced|
|2 Stalk||Green onions, cut into 1/4 inch pieces|
|2 Sprig||Cilantro leaves, roughly chopped|
|1 Clove||garlic, minced|
|4 Tablespoon||fish sauce|
|2 Small||Fresh hot Thai chile peppers or jalapeños, minced (add more depending on spice preference)|
|4 Tablespoon||fresh squeezed lime juice|
|1 Tablespoon||Palm or brown sugar|
|1 Tablespoon||Toasted sticky rice powder (optional)|
When ready to cook, set Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
Season both sides of steak with salt and cracked white pepper. Brush the grill with canola oil to prevent steaks from sticking.
1 1/2 Pound Hanger or skirt steak
To Taste Salt
To Taste Cracked white pepper
As Needed Canola oil
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.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
For the Dressing: Mix together the garlic, chile 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.
1 Clove garlic, minced
4 Tablespoon fish sauce
2 Small Fresh hot Thai chile peppers or jalapeños, minced (add more depending on spice preference)
4 Tablespoon fresh squeezed lime juice
1 Tablespoon Palm or brown sugar
1 Tablespoon Toasted sticky rice powder (optional)
Add the sliced hanger steak to the dressing and toss well.
In another bowl, add all the herbs, onions, chopped romaine, cucumbers and tomatoes. Toss everything together with the dressing and the hanger steak.
1 Bunch Romaine lettuce heart, chopped
1 Whole English cucumber without seeds, thinly sliced on a bias
1 Handful Fresh mint leaves, roughly chopped
6 Small cherry tomatoes, halved
1 Small Red onion, very thinly sliced
2 Stalk Green onions, cut into 1/4 inch pieces
2 Sprig Cilantro leaves, roughly chopped
Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.
Garnish with additional cilantro and mint. Enjoy!