Your Cart (0)
Subtotal $0.00

Grilled Thai Beef Salad

Difficulty 2/5
Prep time 5 mins

Cook time 20 mins
Serves 6-8

Hardwood 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.


Thai Beef Salad

2 lbs flank steak

2 lbs mushrooms, sliced

1 lb broccoli, chopped

olive oil

2 tbsp kosher salt

2 tbsp coarse ground black pepper

Thai Sauce

4 tbsp Asian fish sauce

3 tsp sugar

1 clove garlic, minced

6 tbsp peanut oil

6 tbsp fresh lime juice

1 jalapeño, seeded and sliced into thin rings

1/4 purple onion, thinly sliced

8 oz sliced water chestnuts, drained and halved


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill is coming up to temperature, mix the mushrooms, broccoli, 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.

Place mushrooms and broccoli in the grill. Cook for 5 minutes then stir. Continue to cook the vegetables until tender then remove from grill.

Place the flank steak in the grill and cook for 5 minutes. Flip the steak and cook until the internal temperature reaches 140 degrees F. Remove steak from grill and let rest before slicing. 

For the Thai Sauce: Whisk together the fish sauce, sugar, garlic, peanut oil, and lime juice. Stir in the jalapeño, onion and water chestnuts.

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

Access this, and over a thousand other Traeger recipes on the Traeger App.

Print Recipe


Recipe Me