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.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
While the grill is coming up to temperature, mix the mushrooms, broccoli (chopped), 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℉. 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!
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