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Bourbon-peppercorn Marinated Steak Salad with Soft-boiled Egg and Crispy Artichokes

5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 4 Servings


  • Mandolin
  • Cast-iron enameled pot


For the steak

For the salad

  • 4 artichokes
  • 8 baby pattypan squashes (clean and slice into quarters)
  • 8 Brussels sprouts (clean and slice into quarters)
  • 10 pearl onions (clean and peel, leave whole)
  • 4 baby zucchinis (slice thinly with a mandolin)
  • 4 baby carrots (slice thinly with a mandolin)
  • 4 radishes (slice thinly with a mandolin)
  • 16 baby potatoes (red or white)
  • 30 haricots verts (French-style green beans)
  • 8 baby beets (individually wrapped in foil)
  • 1 teaspoon lemon juice (fresh )
  • 2 tablespoons unsalted butter
  • vegetable oil (for frying)
  • 4 eggs


For the steak

  • Heat a large, 14-inch sauté pan on high.
  • Season room-temperature steaks with salt and ground pepper lightly on both sides and add to hot pan. Sear for 3 to 4 minutes on each side to desired temperature.
  • Turn down heat to medium and add butter, herbs, and garlic to the pan and baste the steaks. Remove from pan and allow to rest for at least 5 minutes then slice. Set aside for salad assembly.

For the vegetables

  • Fill a deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 350° F. While oil is heating, cut artichokes into quarters. Fry until golden brown, about 4 minutes. Transfer with a slotted spoon to paper towels to drain. Season lightly with salt.
  • Pre-heat oven to 425° F. Season pattypan squash and Brussels sprouts with salt and pepper and roast in shallow baking dish in oven for 12 minutes. Allow to cool. Set aside for assembly.
  • Lower oven temperature to 375° F. Place wrapped beats in roasting pan and cook for 50 minutes or until tender. Cool, peel, and slice beets into quarters. Season lightly with salt and a drizzle of olive oil. Set aside for assembly.
  • Place pearl onions in an oven-safe, 8-inch sauté pan with 2 tablespoons of unsalted butter; heat on high and season lightly with kosher salt and pepper; allow onions to slightly brown. Remove and place pan in oven alongside the pattypan squash and Brussels sprouts for about 7-8 minutes until tender. Allow to cool. Set aside for assembly.
  • Sprinkle sliced zucchini, carrots, and radishes lightly with salt and lemon juice. Set aside for assembly.
  • Clean and boil baby potatoes (skins on) in a pot of salted water for 12 minutes or until fork-tender. Cool and season with kosher salt and olive oil. Set aside for assembly.
  • Blanch haricots verts in the boiling water and cut in half on a diagonal. Cool and season with kosher salt and a drizzle of olive oil. Set aside for assembly.

For the soft-boiled eggs

  • Fill a saucepan about a quarter of the way with cold water. Gently place eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
  • Heat the water and eggs on high until water is boiling. Cover pan and turn off heat. Let eggs stand in the covered saucepan for 7 minutes. (If you prefer hardboiled eggs, increase standing time of eggs to 10 to 12 minutes.)
  • Remove eggs from saucepan and let cool. Peel and slice.


The steak and many of the vegetables can be cooked a day ahead and stored in air-tight containers in the refrigerator until you’re ready to assemble and serve the salad.
Author: Antonia Lofaso
Course: Main Course
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