Steak Hache Pokey Salad (Printer-Friendly Version)

A hearty blend of seasoned steak hache and crisp salad greens dressed with a tangy sesame vinaigrette.

# Ingredients Needed:

→ Steak Haché

01 - 1.5 lb 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 - 1/2 cup panko breadcrumbs
09 - 1/4 cup fresh parsley, chopped
10 - 1 tsp smoked paprika
11 - 1/2 tsp garlic powder
12 - 1/4 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 medium cucumber, peeled, seeded, and diced
17 - 1/2 red onion, thinly sliced
18 - 1 avocado, diced
19 - 1/2 cup shelled edamame
20 - 1/4 cup toasted sesame seeds
21 - Pickled ginger (optional)
22 - Wakame seaweed salad (optional)

→ Pokey Salad Dressing

23 - 1/4 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 - 1/2 tsp red pepper flakes (optional)

# Step-by-Step Directions:

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 more without browning. Remove from heat and let cool.
02 - In a large bowl, mix ground beef with sautéed onions and garlic, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper until just combined. Avoid overmixing.
03 - Divide mixture into 4 equal portions. Shape each into a patty about 3/4 inch thick, pressing a slight indentation in the center to prevent bulging during cooking.
04 - Place patties on parchment-lined plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling and cooking.
05 - Heat a skillet over medium-high heat. Add patties without overcrowding the pan. Cook 3-4 minutes per side until crust forms and desired doneness is reached (medium-rare: 130-135°F, medium: 135-140°F, well-done: 160°F+).
06 - Transfer cooked patties to a plate, cover loosely with foil, and let rest for 5-10 minutes to redistribute juices.
07 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes (if using) until emulsified. Adjust seasoning to taste.
08 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, edamame, and avocado. Drizzle with dressing and toss lightly to coat evenly.
09 - Top salad with rested steak haché patties. Garnish with toasted sesame seeds, pickled ginger, and wakame seaweed salad if desired. Serve immediately.

# Helpful Hints:

01 - For best texture, use 80/20 ground beef blend and panko breadcrumbs.
02 - Chilling patties before cooking helps maintain shape and tenderness.
03 - Adjust red pepper flakes in dressing for desired spice level.