Steak Hache Pokey Salad

This steak hache pokey salad brings together the comforting flavor of a richly seasoned French—style ground beef patty with the fresh, vibrant qualities of a Hawaiian—inspired pokey salad. The combination feels both hearty and light, offering satisfying textures and bold tastes that work beautifully for a quick weeknight dinner or a weekend feast with friends. The interplay between the gently seared steak hache and the crisp, colorful vegetables tossed in a tangy dressing creates a unique dish that is as delicious as it is nutritious.

I first tried this salad when I wanted something special but uncomplicated, and it quickly became my go—to for impressing guests without spending hours in the kitchen.

Ingredients

• Ground beef 80/20 blend: ideal for juicy flavorful patties with good fat content
• Olive oil: for sautéing aromatics and adding richness
• Yellow onion: finely diced for sweetness and depth of flavor
• Garlic cloves: minced to give aromatic warmth
• Worcestershire sauce: adds umami and complexity
• Dijon mustard: brings a subtle tang and sharpness to the beef mixture
• Large egg: binds the ingredients together for perfect patties
• Panko breadcrumbs: provide lightness and texture, choose fresh for best results
• Fresh parsley: chopped for brightness and herbaceous notes
• Smoked paprika: offers a smoky undertone, Spanish paprika is excellent if available
• Garlic powder and onion powder: enhance savory depth
• Salt and black pepper: essential for seasoning the beef
• Mixed salad greens: a fresh base such as spring mix or romaine works well
• Cherry tomatoes: halved for bursts of sweetness
• Cucumber: peeled, seeded, and diced to add crunch and coolness
• Red onion: thinly sliced for sharpness and color
• Avocado: diced for creaminess and balancing flavors
• Edamame: shelled to contribute protein and texture
• Sesame seeds: toasted for nutty crunch
• Optional pickled ginger and wakame seaweed salad: add authenticity and extra dimension
• For the dressing: low sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, fresh grated ginger, minced garlic, and optional red pepper flakes for heat

Instructions

Sauté the Aromatics:

Heat olive oil over medium heat in a skillet. Add finely diced yellow onion and cook slowly for about 5 to 7 minutes until softened and translucent, enhancing sweetness and building flavor. Add minced garlic then cook for an additional minute until fragrant. Remove from heat and let the mixture cool to avoid cooking the egg when combined later.

Combine the Ingredients:

In a large bowl, mix ground beef with the sautéed onion and garlic, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, chopped parsley, smoked paprika, garlic powder, onion powder, salt, and pepper.

Mix Gently:

Using your hands or a spatula, fold the ingredients together gently. Avoid overworking to keep the final patties tender rather than tough.

Form the Patties:

Divide the mixture into four equal portions. Shape each into patties approximately three quarters of an inch thick. Make a slight indentation in the center of each with your thumb to prevent bulging during cooking.

Chill the Patties (Optional but Recommended):

Place patties on parchment paper—lined plate. Cover with plastic wrap and refrigerate for at least thirty minutes or up to two hours to firm them up for easier handling and better texture when cooking.

Prepare the Skillet:

Heat a heavy skillet such as cast iron over medium—high heat. If your skillet is not non—stick, add a small amount of oil but the fat from the beef will usually be sufficient.

Sear the Patties:

Place steak hache patties carefully in the hot skillet, making sure not to overcrowd. Cook four to five minutes on each side until a deep brown crust forms and the internal temperature reaches your preferred doneness: medium rare between 130 and 135 degrees Fahrenheit, medium at 135 to 140, well done over 160.

Rest the Patties:

Transfer patties to a clean plate and tent loosely with foil. Let rest five to ten minutes so the juices redistribute, resulting in moist, flavorful meat.

Prepare the Pokey Salad Dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, freshly grated ginger, minced garlic, and red pepper flakes if using until smooth and emulsified.

Assemble the Salad:

In a large bowl, combine salad greens, cherry tomatoes, cucumber, thinly sliced red onion, edamame, and diced avocado.

Dress the Salad:

Pour the dressing over the salad and gently toss to coat evenly without bruising the ingredients.

Top with Steak Haché:

Place the rested patties on top and garnish with toasted sesame seeds and optional pickled ginger or wakame seaweed salad.

Serve:

Serve immediately and enjoy the flavorful fusion.

One of my favorite ingredients in this recipe is the smoked paprika. It adds a subtle smoky depth that really elevates the beef without overpowering it. I remember the first time I made this salad for a family gathering. Everyone was intrigued by the combination of flavors, and it quickly became a beloved dish that sparked lots of compliments and recipe requests.

Storage Tips

Store leftover steak hache patties separately in an airtight container in the refrigerator for up to two days. Keep the salad and dressing chilled separately and combine just before serving for the best texture. The dressing will keep in the fridge for up to three days.

Ingredient Substitutions

Ground turkey or chicken work well instead of beef for a lighter option but watch moisture levels and seasoning. If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers can be a substitute. Try coconut aminos for a soy—free dressing alternative or tamari for gluten—free soy sauce. Add crunch with sliced radishes or bell peppers if you want more veggie variety.

Serving Suggestions

Serve this salad as a standalone meal or with a side of steamed rice or quinoa for extra substance. A crusty baguette would pair nicely to round out the meal. Add a drizzle of sriracha or your favorite hot sauce if you like spices. For a heartier salad, toss in roasted sweet potatoes or grilled corn for seasonal flair.

Enjoy this vibrant fusion dish packed with texture and flavor. It’s sure to become a regular in your cooking rotation!

Common Recipe Questions

→ What cut of meat is best for the ground beef blend?

An 80/20 ground beef blend is recommended for optimal flavor and moisture balance in the patties.

→ How should the steak haché patties be cooked for best results?

Sear the patties in a hot skillet for 3-4 minutes per side until a flavorful crust forms and the internal temperature reaches your preferred doneness.

→ Can I make substitutions for the salad ingredients?

Yes, feel free to add or swap vegetables such as bell peppers, carrots, or snap peas for a personalized touch.

→ What gives the dressing its distinctive tangy flavor?

The dressing combines rice vinegar and soy sauce with sesame oil, honey, and fresh ginger for a balanced tangy and umami profile.

→ Is this dish suitable for meal prep?

Absolutely, the patties and dressing can be prepared in advance and the salad assembled just before serving to maintain freshness.

→ How can I add a spicy kick to this dish?

Try adding red pepper flakes to the dressing or a drizzle of sriracha for extra heat and depth.