Steak Haché with Fries & Aioli

In the meantime, discard the tips of the green beans. Fill a pot or saucepan with a shallow layer of water and add a pinch of salt, then add the green beans. Cover with the lid and bring to a boil, then allow to simmer gently for 6 - 8 minutes until al dente. When finished, drain the beans and rinse under cold water so as to stop them cooking further, then set aside to cool.

Melt a knob of butter in another frying pan over medium-high heat. Fry the steak haché for 8 minutes on one side. Turn the steak haché over and season with salt and pepper, then fry for 8 more minutes.

Prepare the stock and slice the onion into half rings. Melt a generous knob of butter in a frying pan over medium-high heat and fry the onion for 6 - 7 minutes. Deglaze with the balsamic vinegar, then add the BBQ rub* and the stock. Mix well and then allow to reduce over low heat for 5 - 8 minutes.

*Take care, this ingredient is spicy! Use as preferred.

In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Season to taste with salt and pepper, then add the lettuce mix and toss well to combine with the dressing.