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This Steak Hache Pokey Salad is a delightful fusion of French and Hawaiian flavors that perfectly balances rich, savory meat with fresh, crisp vegetables. It brings together the comforting, seasoned ground beef patty known as steak haché and the vibrant, tangy elements of a traditional pokey salad. The result is a satisfying meal that feels both hearty and refreshing, ideal for a weeknight dinner or a casual gathering.
I first made this salad on a lazy weekend and was amazed at how the tangy dressing lifted the rich meat for a perfectly balanced bite. Now, it’s a recipe I return to whenever I want something satisfying but not heavy.
Ingredients
- Ground Beef 80/20 blend: provides juicy, flavorful patties with a good fat content
- Olive Oil: for sautéing the onions and helping achieve a nice sear on the patties
- Yellow Onion: finely diced and sautéed to bring sweetness and depth
- Garlic cloves: minced to add savory aroma and flavor
- Worcestershire Sauce: adds umami and complexity
- Dijon Mustard: gives slight tang and binds the mixture
- Egg: to hold the patty ingredients together
- Panko Breadcrumbs: for light texture, choose fresh for best results
- Fresh Parsley: chopped to brighten the mix with a fresh note
- Smoked Paprika: provides subtle smoky warmth, Spanish paprika works best if you can find it
- Garlic Powder and Onion Powder: enhance the savory profile
- Salt and Black Pepper: essential seasonings to taste
- Mixed Salad Greens: use a spring mix or romaine for crisp texture
- Cherry Tomatoes: halved for bursts of sweet acidity
- Cucumber: peeled and diced for refreshing crunch
- Red Onion: thinly sliced for sharpness
- Avocado: diced for creamy richness
- Edamame: adds protein and bite
- Sesame Seeds: toasted for nutty garnish
- Low sodium Soy Sauce: anchors the dressing with savory saltiness
- Rice Vinegar: brings bright acidity
- Sesame Oil: imparts nutty depth
- Honey or Maple Syrup: balances acidity with gentle sweetness
- Fresh Ginger: grated, for zing and brightness
- Garlic clove: minced, to echo the steak’s aromatics
- Red Pepper Flakes: optional for subtle heat
Instructions
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat. Add finely diced onions and cook slowly for about seven minutes until softened and translucent. Add minced garlic and cook for one more minute while stirring to release its fragrance without burning. This step builds a rich flavor base for the meat.
- Combine the Ingredients:
- In a large bowl, mix ground beef with the cooled onion and garlic, Worcestershire sauce, Dijon mustard, egg, breadcrumbs, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper. Use fresh, high quality beef for the best taste.
- Mix Gently:
- With your hands or a spatula, combine all ingredients just until evenly distributed. Avoid overmixing to keep the patties tender rather than dense and tough.
- Form the Patties:
- Divide the mixture into four equal parts. Shape each into a patty about three quarters of an inch thick. Press a small indentation in the center of each patty with your thumb to prevent bulging during cooking.
- Chill the Patties:
- Place patties on parchment lined plates and cover. Refrigerate for at least 30 minutes or up to two hours so they firm up and hold together better when cooking.
- Prepare the Skillet:
- Heat a heavy skillet over medium high heat. Use cast iron if available for even heat distribution. No extra oil is usually needed if using 80/20 beef.
- Sear the Patties:
- Carefully place patties onto the hot skillet without crowding. Cook three to four minutes per side until a golden brown crust forms and internal temperature reaches your desired doneness. Medium rare is 130 to 135 degrees Fahrenheit.
- Rest the Patties:
- Remove patties and loosely cover with foil. Let rest five to ten minutes so juices redistribute for moist, flavorful meat.
- Make the Dressing:
- Mix soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and optional red pepper flakes in a bowl. Whisk until smooth and emulsified. Taste and adjust ingredients for balance.
- Assemble the Salad:
- In a large bowl, combine salad greens, cherry tomatoes, diced cucumber, thinly sliced red onion, edamame, and avocado. Toss gently with the dressing, taking care not to overdress.
- Top and Garnish:
- Place rested steak haché patties on top of the salad. Sprinkle toasted sesame seeds evenly across the dish. Add pickled ginger and wakame seaweed salad if desired for extra flavor and texture.
The smoked paprika in the steak haché is one of my favorite parts here. It adds subtle smoky warmth that complements the fresh, bright salad beautifully. One time, serving this at a family BBQ, everyone was surprised at how the flavors melded together so well. It sparked conversations and many requests for seconds.
Storage Tips
Store leftover patties separately from the salad in airtight containers. Patties keep well in the fridge for two days, and the dressing stays fresh up to three days. Keep the salad ingredients undressed until serving to avoid sogginess.
Ingredient Substitutions
Use ground turkey or chicken for a lighter protein option, though the texture will vary. Vegetarian eaters can swap the steak haché with grilled halloumi or marinated tofu. Use gluten free breadcrumbs if needed to keep it allergen friendly.
Serving Suggestions
Serve this salad as a stand alone main dish or alongside cooked quinoa or brown rice for a more filling meal. Adding crunchy nuts or seeds elevates the texture and adds healthy fats.
This recipe is such a joy to make and share, bringing people together and sparking creativity in the kitchen. Give it a try soon—you might just discover your new favorite salad.
Common Questions About Recipes
- → What cut of beef is best for the steak hache?
An 80/20 ground beef blend is ideal, balancing flavor and moisture for tender patties.
- → How should I cook the steak hache for best results?
Cook patties in a hot skillet for 3-4 minutes per side until a crust forms; resting them after cooking ensures juicy texture.
- → Can the salad dressing be made ahead of time?
Yes, the tangy sesame dressing can be whisked together in advance and refrigerated up to 3 days.
- → What vegetables complement the salad well?
Mixed greens, cherry tomatoes, cucumber, avocado, red onion, and edamame create a refreshing, colorful mix.
- → Are there variations for dietary preferences?
For vegetarian options, substitute grilled halloumi or marinated tofu instead of beef patties.