The tender, juicy and mild flavors of ground steak lend themselves very easily to a wide range of preparations and seasonings. Ground meat is particularly well seasoned before cooking: raw, it is very malleable and soft, which makes it easier to work with herbs, spices and seasonings of all kinds. 

It is also possible to season it after cooking like a classic piece of meat to which we will add a few turns of spice mill or a pinch of herb to sublimate its tastes.

What herbs and spices go well with ground steak

Ground steak goes well with spices such as :

• Salt and pepper, which season the meat and enhance its natural flavors,
• Garlic powder, which gives it a slight spiciness and lots of fragrance,
• Onion powder, which gives it all the strength of its flavors,
• Paprika, for a slight smoky sweetness,
• Cumin, for earthy, slightly spicy notes.

Chopped steak pairs well with many aromatic herbs, giving it plenty of fragrance and freshness:

• Thyme and its herbaceous, slightly lemony aromas,
• Rosemary and its slightly woody aromas,
• Persley and its herbaceous freshness,
• Orygano and its pungent flavor perfect for a dish with Mediterranean notes.
   

Our other seasoning ideas 

Another seasoning idea, aromatic herbs crystallized with Le Guérandais Guérande Salt: Garden Intense red onion crunch.

 

With a turn of the mill, the powerful aromas of red onion and the strength of Guérande salt will subtly enhance the taste of ground steak while leaving a delicate crunch under the tooth.

Practical to use and derived from recipes designed to give a real plus to dishes, crystallized aromatics will sublimate the flavors of ground steak with delicacy.

A seasoning idea full of fragrance, strength and crunch, ideal for enhancing meats and vegetables, raw or cooked on the barbecue or in the pan. 

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Crystallized aromatics are herbs and spices (garlic, chives, thyme, onion, shallot...) crystallized with salt. Crystallizing herbs and spices concentrates and enhances their flavors, while giving them a delicate crunch.

Garden Intense Croquants are crystallized herbs and spices with Guérande salt. Intense and authentic, Le Guérandais salt  releases and increases tenfold the power of the aromas of the aromatics it accompanies with each turn of the mill.

Le Guérandais Guérande Salt is a natural unrefined, unwashed, non-iodized and unbleached sea salt. It is harvested by hand by salt workers using an ancestral method in the Guérande salt marshes. Unlike refined salt, it is chemically untreated and has retained all its natural benefits and contributions.
 

Some recipe ideas and seasonings for a ground steak

A classic sauce: a homemade ketchup

A classic and iconic sauce recipe, a delicious homemade ketchup that's slightly sweet and tangy :

• 1 kg ripe tomatoes,
• 2 cloves garlic, 
• 100 grams brown sugar,
• 120 ml cider vinegar,
• Milled black pepper,
• Cayenne pepper,
• Mustard powder,
• Cinnamon powder,
• Milled cloves,
• Milled ginger,
• Garden Intense red onion crunch.

1) Peel, seed and coarsely chop the tomatoes. Finely chop the garlic.

2) In a large saucepan, sauté the garlic in a drizzle of oil until translucent. Add the chopped tomatoes, sugar, vinegar, salt, pepper, cayenne pepper, mustard powder, cinnamon, cloves, ginger and a couple of turns of the red onion crunch.

3) Bring the mixture to the boil, reduce the heat and simmer on a low heat for about 1 hour, stirring occasionally. The mixture should thicken and the flavors concentrate.

4) Blend the mixture until smooth. Strain the mixture through a fine sieve or strainer to remove any remaining chunks and achieve a smooth ketchup texture.

5) Return the strained ketchup to the saucepan and simmer for a further 15-30 minutes. Taste and adjust the seasoning if necessary with a few grinds of crunchy red onion, and you're done!"

Homemade ketchup generally keeps for 2 to 3 weeks in the refrigerator.

A more original sauce: cream sauce
 

A creamy, comforting sauce recipe :

• 1 brick of liquid cream,
• 1 bouillon cube,
• A red onion,
• Pepper, 
• Garden Intense red onion crunch.
• In a frying pan, cook your chopped steaks. Keep the meat juices after cooking and set the steaks aside.

Chop your onion and sauté in the meat juices.

Add the crème fraîche and stock,

Pepper and add a few turns of the red onion crunch mill, and you're done.

A sweet and savory option: marinade

A gourmet marinade recipe with Asian inspirations:

• Garlic,
• Sesame oil,
• Soy sauce, 
• Garden Intense garlic and chive crunch.
• Chop the garlic and mix with the sesame oil and soy sauce.

Grill the steaks, basting them regularly with the marinade so they soak up its flavors, and you're done!"