steak haché and pokey salad

Steak haché and pokey salad

  • serves 1
  • Easy

This is Valentine Warner's take on a typical French lunch dish that falls somewhere between steak tartare and a breadless burger. The salad is 'pokey' because it has a punchy flavour.



  • sunflower oil
  • shallot 1 small, finely chopped
  • garlic 1 fat clove, finely chopped
  • lean beef mince 150g, the best quality you can buy
  • Dijon mustard 1 tsp
  • free-range egg yolk 1 small
  • tomato ketchup 1 tsp
  • Worcestershire sauce a good dash


  • Dijon mustard 1 tsp
  • red wine vinegar 1½ tsp
  • caster sugar ½ tsp
  • garlic ½ small clove, crushed
  • olive oil
  • flat-leaf parsley handful leaves
  • wild rocket 1 handful
  • baby capers 1 heaped tsp


  • 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.

Nutritional Information

  • Kcals 723
  • Carbs 8.5g
  • Protein 38.8g
  • Fat 59.5g
  • Salt 2.02g
  • Fibre 1.6g