Steak haché and pokey salad
- Preparation and cooking time
- Total time
- Easy
- serves 1
Ingredients
- sunflower oil
- 1 small shallot, finely chopped
- 1 fat clove garlic, finely chopped
- 150g lean beef mince, the best quality you can buy
- 1 tsp Dijon mustard
- 1 small free-range egg yolk
- 1 tsp tomato ketchup
- a good dash Worcestershire sauce
salad
- 1 tsp Dijon mustard
- 1½ tsp red wine vinegar
- ½ tsp caster sugar
- ½ small clove garlic, crushed
- olive oil
- handful leaves flat-leaf parsley
- 1 handful wild rocket
- 1 heaped tsp baby capers
Method
- STEP 1
To make the steak haché, heat 1 tbsp oil in a small non-stick frying pan and gently fry half the shallot and garlic until very soft. Tip into a bowl and add the beef, mustard, egg yolk, ketchup and worcestershire sauce. Season and mix until thoroughly combined.
- STEP 2
Return the pan to a medium-high heat and add the remaining oil. Form the mince mixture into a thick, slightly square burger shape, around the same size as the palm of your hand. Cook in the pan for 3 minutes on each side until nicely browned on the outside but pink and juicy within.
- STEP 3
While the steak is cooking, make the salad. Whisk the mustard, vinegar, sugar and garlic together. Gradually add 2 tbsp olive oil until glossy and emulsified.
- STEP 4
Wash the parsley and rocket to remove any dirt and debris. Whizz dry in a salad spinner, or pat with kitchen paper. Add in the other half of the shallot, raw and finely chopped, with the whole baby capers. Toss in the salad with the vinaigrette.
- STEP 5
Serve straight from the pan with the salad and some highly advisable french fries.
