Grilled Thai Beef Salad by ThaiFusions

Thaifusions


Grilled Thai Beef Salad by ThaiFusions

Prep Time

5 Minutes

Cook Time

8 Minutes

Effort

Pellets

Cherry

Try this simple to make, healthy to eat, and 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 Cherry tomatoes, sliced

  • 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.
    Grill Icon
    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.
    Grill Icon
    Grill500 ˚F
    Probe Icon
    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 Cherry tomatoes, sliced

    • 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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