Steak Hache Pokey Salad (Printer-Friendly)
A fusion of tender steak haché and fresh salad greens tossed in a flavorful, umami-rich dressing.
# What You'll Need:
→ Steak Haché
01 -
1.5 lbs ground beef (80/20 blend)
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 tbsp Worcestershire sauce
06 -
1 tbsp Dijon mustard
07 -
1 large egg
08 -
0.5 cup panko breadcrumbs
09 -
0.25 cup fresh parsley, chopped
10 -
1 tsp smoked paprika
11 -
0.5 tsp garlic powder
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0.25 tsp onion powder
13 -
Salt and black pepper to taste
→ Pokey Salad
14 -
1 lb mixed salad greens (spring mix, romaine, etc.)
15 -
1 cup cherry tomatoes, halved
16 -
1 cucumber, peeled, seeded, and 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 tbsp rice vinegar
25 -
1 tbsp sesame oil
26 -
1 tbsp honey or maple syrup
27 -
1 tsp fresh ginger, grated
28 -
1 clove garlic, minced
29 -
0.5 tsp red pepper flakes (optional)
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant; remove from heat and cool slightly.
02 -
In a large bowl, combine ground beef, sautéed onion and garlic, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, parsley, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 -
Mix the ingredients gently by hand or spatula until just combined. Avoid overmixing to prevent tough texture.
04 -
Divide mixture into four equal portions and form each into a 3/4-inch thick patty. Create a slight indentation in the center of each patty with your thumb to prevent bulging during cooking.
05 -
Place patties on parchment-lined plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours to firm up.
06 -
Heat a cast-iron skillet over medium-high heat. Add patties without overcrowding and cook 3-4 minutes per side until browned. Use a meat thermometer for doneness: 130-135°F for medium-rare, 135-140°F for medium, 160°F+ for well-done.
07 -
Remove patties from skillet, place on a plate, loosely cover with foil, and rest for 5-10 minutes to redistribute juices.
08 -
Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes until emulsified. Adjust seasoning to taste.
09 -
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, edamame, and avocado.
10 -
Pour dressing over salad ingredients and toss gently to coat evenly without overdressing.
11 -
Place rested steak haché patties atop dressed salad. Garnish with toasted sesame seeds, pickled ginger, and wakame seaweed salad as desired. Serve immediately.
# Extra Suggestions:
01 -
Using an 80/20 beef blend ensures optimal flavor and moisture. Panko breadcrumbs provide a lighter texture. Patties can be prepared in advance and chilled for easier handling.