Steak Hache Pokey Salad (Printer-Friendly)

A flavorful blend of seared steak hache and fresh vegetables tossed with a zesty, umami dressing for a refreshing meal.

# 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 - 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 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)

# Steps to Make This:

01 - Heat olive oil over medium heat in a skillet. Add diced onion and cook until translucent, about 5 to 7 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Remove from heat and cool slightly.
02 - In a large bowl, blend ground beef, sautéed onion and garlic, Worcestershire sauce, Dijon mustard, egg, panko breadcrumbs, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper until just combined without overmixing.
03 - Divide mixture into four equal portions and shape each into a patty approximately 3/4 inch thick. Press a slight indentation into the center of each patty with your thumb to prevent bulging during cooking.
04 - Place patties on a parchment-lined plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling and cooking stability.
05 - Heat a cast-iron skillet over medium-high heat. Add patties without overcrowding and sear for 3 to 4 minutes per side until a golden crust forms and internal temperature reaches desired doneness: 130-135°F for medium-rare, 135-140°F for medium, or 160°F for well-done.
06 - Transfer cooked patties to a plate, cover loosely with foil, and let rest for 5 to 10 minutes to redistribute juices for optimal tenderness.
07 - In a bowl or jar, 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.
08 - Combine mixed greens, cherry tomatoes, cucumber, red onion, edamame, and avocado in a large bowl. Toss gently with the prepared dressing to coat evenly without overdressing.
09 - Top the dressed salad with rested steak haché patties. Garnish with toasted sesame seeds, pickled ginger, and wakame seaweed salad as desired. Serve immediately.

# Additional Notes:

01 - Using an 80/20 ground beef blend ensures optimal flavor and moisture. Panko breadcrumbs contribute a lighter texture, and chilling patties prevents them from falling apart during cooking.
02 - The seared crust of the steak haché provides a pleasing contrast to the fresh, crisp vegetables in the salad.
03 - Adjust red pepper flakes in the dressing to modify the spice level according to preference.

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