Steak Haché with Fries & Aioli
& for parents: onion jus & radicchio-arugula salad
Did you know that the word aioli is a combination of the Catalan words "ai" (garlic) and "oli" (oil)?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
150 g
Green beans
½ piece
Red onion
⅓ sachet(s)
BBQ spice rub
1 piece
Steak haché
(May be present: Soja, Gluten, Melk (inclusief lactose), Ei, Mosterd, Selderij)
20 g
Mixed leaves of radicchio, arugula & lettuce
25 g
Aioli
(Contains: Ei, Mosterd May be present: Soja, Gluten, Melk (inclusief lactose), Selderij, Weekdieren, Sesamzaad, Vis, Schaaldieren)
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
1.5 tablespoon
Balsamic vinegar
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
50 milliliters
Low sodium beef stock
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel or wash the potatoes and cut into fries of no more than 1cm thickness. Pat the fries dry with kitchen paper, then transfer to a bowl and drizzle with the olive oil. Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet. Bake in the oven for 20 - 25 minutes, tossing halfway.
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.
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.
Melt a knob of butter in another frying pan over medium-high heat. Fry the steak haché for 2 - 4 minutes on one side. Turn the steak haché over and season with salt and pepper, then fry for 2 - 4 more minutes.
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.
Serve the steak haché with the fries and aioli. For parents: top the steak haché with the onion jus and then serve the salad alongside. For kids: serve the steak haché plain with the green beans alongside.
