Grilled Thai Beef Salad

Ingredients

Units of Measurement:

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Steps

• 1

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

  Grill: 375 ˚F

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• 2

  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.

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  Ingredients

  • 2 Pound mushrooms, sliced

  • 1 Pound Broccoli, fresh

  • As Needed extra-virgin olive oil

  • 1 Tablespoon salt

  • 1 Tablespoon pepper

  • 2 Pound flank steak

• 3

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

  Grill: 375 ˚F

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• 4

  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.

  Grill: 375 ˚F

  Probe: 140 ˚F

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• 5

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

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  Ingredients

  • 4 Tablespoon fish sauce

  • 3 Teaspoon sugar

  • 1 Clove garlic, minced

  • 6 Tablespoon peanut oil

  • 6 Tablespoon lime juice

  • 1 jalapeño, thinly sliced

  • 1/4 red onion, sliced

  • 8 Ounce Water Chestnuts

• 6

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

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