Thaifusions


Grilled Thai Fusions Beef Salad

Prep Time

5 Minutes

Cook Time

8 Minutes

Effort

Pellets

Cherry

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.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 1/2 Pound skirt steak

  • salt

  • white pepper

  • canola oil

  • 1 Clove garlic, minced

  • 4 Tablespoon fish sauce

  • 4 Whole jalapeño, seeded and diced

  • 4 Tablespoon lime, juiced

  • 1 Tablespoon brown sugar

  • 1 Tablespoon Sticky Rice Powder, Toasted

  • 1 romaine lettuce heart

  • 1 English cucumbers, cut into 1 inch cubes

  • 1 Handful fresh mint

  • 6 sliced cherry tomatoes

  • 1 Small red onion, thinly sliced

  • 2 green onion, thinly sliced

  • 2 Sprig cilantro, finely chopped

  • mint, chopped

  • cilantro, roughly chopped

Steps

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    Grill500 ˚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

    • As Needed canola oil

  • 3

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

    Grill500 ˚F

    Probe130 ˚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.

    Ingredients

    • 1 Clove garlic, minced

    • 4 Tablespoon fish sauce

    • 4 Whole jalapeño, seeded and diced

    • 4 Tablespoon lime, juiced

    • 1 Tablespoon brown sugar

    • 1 Tablespoon Sticky Rice Powder, Toasted

  • 5

    Add the sliced hanger steak to the dressing and toss well.
  • 6

    In another bowl, add all the herbs with the chopped romaine, cucumbers (sliced thin on a bias cut) and tomatoes and toss everything together with the dressing and the hanger steak.

    Ingredients

    • 1 romaine lettuce heart

    • 1 English cucumbers, cut into 1 inch cubes

    • 1 Handful fresh mint

    • 6 sliced cherry tomatoes

    • 1 Small red onion, thinly sliced

    • 2 green onion, thinly sliced

    • 2 Sprig cilantro, finely chopped

  • 7

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

    Garnish with cilantro and mint. Enjoy!

    Ingredients

    • To Taste mint, chopped

    • To Taste cilantro, roughly chopped

Cooking Notes

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