The Salad Series: Ghost Pepper Rubbed Steak with Soft-Boiled Eggs and Dijon Dressing

The Salad Series: Ghost Pepper Rubbed Steak with Soft-Boiled Eggs and Dijon Dressing

I really have nothing to say about this meal. It's got ghost pepper rubbed steak, pancetta, soft-boiled eggs, and avocado. What more could you ever want?


Serves: 2

Cost: $

Skill Level: Easy

Time to Make: 40 minutes


1 pound London broil (or your favorite cut of steak)

1 teaspoon ghost pepper salt

Salt and pepper to taste

2 tablespoons butter 

4 ounces diced pancetta

1 shallot


1 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup extra virgin olive oil

Juice of half a lemon

Salt and pepper to taste


2 soft boiled eggs

2 cups mixed greens

1/2 English cucumber

1 avocado


Prepare Ingredients: Peel and thinly slice the shallot. Pat the steak dry and sprinkle the ghost pepper salt all over and season with salt and pepper. Rub the steak all over with the seasoning and set out at room temperature. Thinly slice the cucumber and set aside.

Prepare the Dressing: In a bowl, combine all the ingredients for the dressing and whisk until smooth. Season to taste with salt and pepper and chill until ready to serve.

Fry the Pancetta: In a large skillet, add the diced pancetta. Turn the heat to medium high and cook for 1 minute. Once the fat begins to render, add the sliced shallot and continue cooking for another 3-4 minutes. If the pan seems too dry, add a touch of olive oil. Continue cooking until the shallots are golden brown and the pancetta is crispy, about 3-4 more minutes. Remove from the pan with a slotted spoon.

Cook the Steak: Add another slick of oil to the skillet and return the heat to medium high. Once very hot and almost smoking, add the steak and cook without moving for 4-5 minutes. Flip. Add the butter and carefully tilt the skillet toward you and spoon the melting butter over the steak. Continue cooking for an additional 4-5 minutes or until the steak reaches your desired level of doneness. Remove from the skillet and rest for 5-10 minutes before slicing thinly against the grain.

Finish the Salad: As the steak rests, peel and slice the avocado and prepare the soft-boiled eggs. Toss the greens with the sliced cucumber.

To Serve: Divide the greens between plates and arrange the soft-boiled eggs, avocado, and steak on top. Drizzle with the Dijon dressing and sprinkle the crispy pancetta and shallots on top. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!