Steak Hache Pokey Salad

This steak hache pokey salad brings together the rich, savory taste of Frenchstyle ground beef patties with the fresh, vibrant textures of a Hawaiianinspired pokey salad. It balances hearty and light elements perfectly, offering a satisfying meal full of flavor and color. Whether you want a unique dinner or a crowdpleaser for the weekend, this recipe easily fits the bill.

I made this for my family on a busy weeknight, and it quickly became our new favorite for its freshness and satisfying taste. It’s the kind of dish that feels special but is simple enough to whip up any day.

Ingredients

• Ground Beef: 80 20 blend recommended for juiciness and flavor
• Olive Oil: to sauté aromatics and keep the steak moist
• Yellow Onion: finely diced for sweetness that softens during cooking
• Garlic: minced adds aroma and depth
• Worcestershire Sauce: gives umami complexity
• Dijon Mustard: adds a subtle tang and helps bind the patties
• Egg: to hold the mixture together
• Panko Breadcrumbs: for a light, crispy texture in the patties
• Fresh Parsley: chopped brightens flavor and adds freshness
• Smoked Paprika: for a warm, smoky note
• Garlic Powder and Onion Powder: enhance savory layers
• Salt and Black Pepper: to taste, essential seasonings
• Mixed Salad Greens: provide a crisp, refreshing base
• Cherry Tomatoes: add juicy bursts of sweetness
• Cucumber: peeled and diced offers a cool crunch
• Red Onion: thinly sliced for mild sharpness
• Avocado: diced creamy texture balances the salad
• Edamame: shelled adds protein and color
• Toasted Sesame Seeds: for nuttiness and crunch
• Optional pickled ginger and wakame seaweed salad: introduce tang and sea flavors
• Soy Sauce: low sodium preferred for balanced saltiness
• Rice Vinegar: delivers brightness
• Sesame Oil: gives a deep, toasted flavor
• Honey or Maple Syrup: adds sweetness
• Fresh Ginger: grated for warmth and zing
• Garlic (for dressing): minced supports savory notes
• Red Pepper Flakes: optional for a spicy kick

Instructions

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat. Add diced onion and cook gently for 5 to 7 minutes until soft and translucent. Add minced garlic and cook for one more minute, making sure it does not burn. Remove from heat and allow to cool slightly. This process unlocks deep savory flavors that will marry beautifully with the meat.

Combine the Ingredients:

In a large bowl, mix the ground beef with the sautéed onion and garlic, Worcestershire sauce, Dijon mustard, egg, breadcrumbs, chopped parsley, smoked paprika, garlic powder, onion powder, salt, and black pepper. This blend ensures complex layers of flavor in the patties.

Mix Gently:

Using your hands or a spatula, combine the mixture just until evenly distributed. Avoid overmixing, which can make the patties dense and tough.

Form the Patties:

Divide the meat mixture into four equal portions. Shape each into a patty about 3/4 inch thick. Make a shallow indentation in the center of each with your thumb. This clever step prevents the patties from puffing up unevenly during cooking.

Chill the Patties:

Place patties on a parchmentlined plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps them hold together better and develop flavor.

Cook the Steak Haché:

Heat a cast iron skillet over mediumhigh heat until hot. If your pan is not wellseasoned, add a splash of oil. Cook patties for 3 to 4 minutes on each side until a rich crust forms and the internal temperature reaches your preferred doneness. Medium rare is between 130 and 135 degrees Fahrenheit. Remove patties and let rest covered loosely with foil for 5 to 10 minutes to keep juices locked in.

Prepare the Pokey Salad Dressing:

Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and red pepper flakes if you like heat. Whisk until the mixture is smooth and well combined. Adjust seasonings by tasting to balance saltiness, sweetness, and acidity.

Assemble the Salad:

In a large bowl, combine salad greens, cherry tomatoes, diced cucumber, sliced red onion, avocado, and edamame. Toss gently with the dressing to coat evenly. Be careful not to overdress to keep the salad crisp.

Top with Steak Haché:

Place the rested patties on top of the dressed salad.

Garnish and Serve:

Sprinkle toasted sesame seeds over the dish and add optional pickled ginger and wakame seaweed if using. Serve immediately for the best texture contrast and freshness.

The smoked paprika and Worcestershire sauce in the patties bring out deep, savory notes I adore. This dish always reminds me of a summer dinner we shared with friends where the smoky, juicy steak combined with the bright salad had everyone asking for seconds.

Storage Tips

Keep cooked steak haché patties in an airtight container in the refrigerator for up to three days. Store the dressing separately in a jar to maintain its flavor and toss with salad just before serving. Avoid mixing salad with dressing too far ahead to keep ingredients crisp.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a leaner option though the flavor will be milder. Using tofu or grilled halloumi cheese makes it vegetarian friendly. Use glutenfree breadcrumbs if you need to avoid gluten. Swap rice vinegar for apple cider vinegar for a different tang.

Serving Suggestions

Serve this salad on its own for a light meal or alongside steamed rice or quinoa for a heartier option. Adding a crusty baguette can make it even more satisfying. It pairs wonderfully with a chilled white wine or sparkling water with a slice of lime.

This steak hache pokey salad is more than just a meal. It’s a celebration of texture and flavor that you can modify endlessly to suit your mood and pantry.

Common Recipe Questions

→ What cut of beef is best for steak haché?

Use an 80/20 ground beef blend for optimal flavor and moisture, ensuring tender patties with a rich taste.

→ How do you achieve a perfect sear on steak haché patties?

Heat a skillet over medium-high heat, avoid overcrowding, and cook each side for 3-4 minutes until a golden crust forms.

→ Can the salad be made ahead of time?

Prepare the steak haché and dressing in advance, but toss the salad greens just before serving to maintain freshness.

→ What can be used to replace steak haché for a vegetarian option?

Grilled halloumi cheese or marinated tofu are great alternatives, providing texture and flavor in place of meat.

→ How can the dressing's heat level be adjusted?

Add or reduce red pepper flakes according to your preference, or incorporate cayenne pepper for extra spice.

→ What are some good vegetables to vary in this salad?

Try adding bell peppers, carrots, radishes, or snap peas for varied crunch and color.