Steak Hache Pokey Salad (Printer-Friendly)
A flavorful blend of seared ground beef paired with fresh vegetables and a tangy sesame dressing.
# What You’ll Need:
→ Steak Haché
01 -
1.5 pounds ground beef (80/20 blend)
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon Worcestershire sauce
06 -
1 tablespoon Dijon mustard
07 -
1 large egg
08 -
0.5 cup panko breadcrumbs
09 -
0.25 cup fresh parsley, chopped
10 -
1 teaspoon smoked paprika
11 -
0.5 teaspoon garlic powder
12 -
0.25 teaspoon onion powder
13 -
Salt and black pepper, to taste
→ Pokey Salad
14 -
1 pound mixed salad greens (spring mix, romaine, etc.)
15 -
1 cup cherry tomatoes, halved
16 -
1 cucumber, peeled, seeded, diced
17 -
0.5 red onion, thinly sliced
18 -
1 avocado, diced
19 -
0.5 cup shelled edamame
20 -
0.25 cup toasted sesame seeds
21 -
Pickled ginger, optional
22 -
Wakame seaweed salad, optional
→ Pokey Salad Dressing
23 -
0.25 cup low-sodium soy sauce
24 -
2 tablespoons rice vinegar
25 -
1 tablespoon sesame oil
26 -
1 tablespoon honey or maple syrup
27 -
1 teaspoon fresh ginger, grated
28 -
1 clove garlic, minced
29 -
0.5 teaspoon red pepper flakes, optional
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5-7 minutes until translucent. Stir in minced garlic and cook for an additional minute, then remove from heat and let cool.
02 -
In a large bowl, gently mix ground beef, sautéed onion and garlic, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, parsley, smoked paprika, garlic powder, onion powder, salt, and black pepper until just combined without overmixing.
03 -
Divide mixture into four equal portions and gently shape each into a 3/4-inch-thick patty. Press a slight indentation in the center of each patty to prevent bulging during cooking.
04 -
Place patties on a parchment-lined plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours to firm up.
05 -
Heat a skillet over medium-high heat. Place patties in skillet without overcrowding. Cook 3-4 minutes per side until a crust forms and internal temperature reaches desired doneness (130-135°F for medium-rare, 135-140°F for medium, 160°F+ for well-done).
06 -
Transfer patties to a plate, cover loosely with foil, and let rest for 5-10 minutes to allow juices to redistribute.
07 -
Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes until emulsified. Adjust seasoning as desired.
08 -
In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, edamame, and avocado with dressing, taking care not to overdress.
09 -
Divide salad among plates, top with rested steak haché patties, then garnish with toasted sesame seeds, pickled ginger, and wakame seaweed salad if desired. Serve immediately.
# Helpful Hints:
01 -
Chilling patties enhances handling and prevents breakage during cooking.
02 -
Use a meat thermometer for accurate cooking to preferred doneness.
03 -
Panko breadcrumbs deliver a crisp texture; gluten-free alternatives can be used.