Steak Hache Pokey Salad

This Steak Hache Pokey Salad blends the hearty savoriness of Frenchstyle ground beef patties with the fresh, crisp textures of a vibrant vegetable salad inspired by Hawaiian poke. The seared steak hache offers a rich, flavorful bite that contrasts beautifully with the bright, tangy dressing and crunchy salad components. It’s a perfect recipe for those looking for a satisfying yet light meal that feels special enough for any occasion.

I first tried this after craving something different from usual burgers and salads. The unique mix of textures and flavors quickly made it a favorite in our household, and my kids now ask for it regularly.

Ingredients

• Ground Beef (80/20 blend recommended): provides the perfect balance of flavor and juiciness look for fresh beef with a bright red color and firm texture
• Olive Oil: is key for cooking the steak hache and sautéing the aromatics extra virgin olive oil adds a subtle fruitiness
• Yellow Onion: adds sweetness and depth when sautéed choose firm onions without soft spots
• Garlic: contributes pungency and aroma fresh cloves are best, avoiding preminced for stronger flavor
• Worcestershire Sauce: enhances umami and complexity
• Dijon Mustard: binds ingredients and adds subtle tang
• Egg: helps hold the patties together
• Panko Breadcrumbs: create a light texture opt for fresh packages to keep crunchiness
• Fresh Parsley: brightens flavor with herbaceous notes
• Smoked Paprika: gives a savory, smoky warmth Spanish variety is preferred if available
• Garlic Powder and Onion Powder: boost savory depth
• Salt and Black Pepper: season to taste
• Mixed Salad Greens: provide varied texture and freshness choose crisp, vibrant leaves
• Cherry Tomatoes: offer sweetness and juiciness ripe and firm tomatoes work best
• Cucumber: adds cool crunch peel and seed for mildness and texture
• Red Onion: gives a sharp bite use thin slices for balance
• Avocado: lends creaminess and healthy fats select ripe but firm
• Edamame: adds protein and subtle sweetness use shelled and cooked
• Sesame Seeds: toasted for nutty crunch
• Optional pickled ginger and wakame seaweed salad: bring authentic pokey flavors and additional tangy notes
• For the Pokey Salad Dressing: the soy sauce delivers salty umami low sodium helps control salt content
• Rice Vinegar: brings acidity and brightness
• Sesame Oil: imparts nutty aroma
• Honey or Maple Syrup: balances acidity with sweetness
• Fresh Ginger: provides zingy warmth
• Garlic: adds pungency
• Red Pepper Flakes (optional): add heat adjust to your preference for spiciness

Instructions

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat. Add diced yellow onion, cooking gently for about five to seven minutes until softened and translucent. Add minced garlic and stir for an additional minute until fragrant without browning. This slow cooking brings out sweetness and builds a rich flavor base. Remove from heat and set aside to cool slightly.

Combine the Ingredients:

In a large bowl, add ground beef, the sautéed onion and garlic mixture, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, chopped fresh parsley, smoked paprika, garlic powder, onion powder, salt, and pepper. This blend ensures a juicy and flavorful steak hache.

Mix Gently:

With clean hands or a spatula, mix the ingredients lightly until just combined. Avoid overworking the meat to keep the patties tender.

Form the Patties:

Divide the mixture into four even portions. Shape each into a patty about three quarters of an inch thick. Press a slight indentation into the center with your thumb to help cooking evenly and prevent puffing up.

Chill the Patties (Recommended):

Set the patties on a parchment lined plate, cover with plastic wrap, and refrigerate for thirty minutes to two hours. This makes forming and cooking easier and helps the patties hold their shape.

Prepare the Skillet:

Heat a cast iron or heavy skillet over mediumhigh heat. Add a small amount of oil if needed, but the beef fat usually suffices.

Sear the Patties:

Place the patties carefully into the hot skillet without crowding. Cook for three to four minutes per side until a deep golden crust forms. Use a meat thermometer to reach your preferred doneness: one hundred thirty to one hundred thirty five degrees Fahrenheit for medium rare, one hundred thirty five to one hundred forty for medium, and one hundred sixty or above for well done.

Rest the Patties:

Remove from heat and transfer to a plate. Tent loosely with foil and let rest five to ten minutes. This allows the juices to redistribute and the flavors to settle.

Prepare the Pokey Salad Dressing:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and red pepper flakes if using. Whisk vigorously until the dressing becomes smooth and emulsified. Taste and adjust seasonings by adding more soy sauce for saltiness, vinegar for acidity, or honey for sweetness.

Prepare the Salad Base:

In a large bowl, combine mixed salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, shelled edamame, and diced avocado. Toss lightly to blend ingredients.

Dress the Salad:

Drizzle the pokey salad dressing over the salad and toss gently to coat without making the salad soggy.

Top with Steak Haché:

Place rested steak hache patties over the dressed salad, letting the warm meat mingle with the fresh veggies.

Garnish and Serve:

Sprinkle toasted sesame seeds over the salad. Add optional pickled ginger and wakame seaweed salad for extra authenticity if desired. Serve immediately and savor the contrast of textures and flavors.

This recipe shines because of its smoky paprika and fresh parsley in the steak hache, which bring layers of flavor that make each bite special. One of my favorite moments with this dish was sharing it with friends on a warm summer evening. The combination of the hot, juicy patties with the cool, vibrant salad made it a crowd pleaser that everyone wanted seconds of.

Storage Tips

Store leftover steak hache patties in an airtight container in the refrigerator for up to three days. The salad greens are best assembled fresh, but you can keep dressing and chopped vegetables separately for a day or two. For longer storage, freeze cooked patties wrapped in foil or plastic and place in a sealed bag thaw completely before reheating gently on the stove.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a leaner option, but add a bit more moisture like an extra egg or some finely grated vegetables. If you cannot find panko breadcrumbs, regular breadcrumbs work, just expect a denser texture. Tamari can be used in place of soy sauce for a gluten free dressing. Avocado can be swapped for sliced mango or papaya for a tropical twist.

Serving Suggestions

Enjoy the salad on its own for a light and balanced meal. To add more substance, serve with cooked brown rice or quinoa. A crusty baguette or garlic bread round out the meal in French bistro style. Add a chilled glass of dry white wine or crisp rosé to complement the flavors beautifully.

This salad pairs hot seared patties with cool vibrant salad for a delightful contrast. Serve immediately for best texture and flavor.

FAQs About This Recipe

→ What cut of beef is best for making steak hache?

An 80/20 ground beef blend is ideal for steak hache, balancing flavor and moisture for the perfect texture.

→ How do I achieve a good sear on the steak hache patties?

Use a hot cast iron skillet and cook the patties for 3-4 minutes per side without overcrowding to develop a rich crust.

→ Can I substitute the protein in this dish?

Yes, grilled chicken, salmon, tofu, or halloumi make excellent alternatives for a different twist on flavors and textures.

→ What vegetables complement the pokey salad dressing well?

Fresh ingredients like mixed salad greens, cherry tomatoes, cucumber, red onion, avocado, and edamame pair beautifully with the dressing.

→ How can I add a spicy kick to the salad?

Include red pepper flakes in the dressing or add a drizzle of sriracha to elevate the heat level to your taste.

→ Can this dish be prepared in advance?

Steak hache patties and the pokey salad dressing can be made ahead and stored refrigerated; assemble salad just before serving.