Almond Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious event. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms — the kind that makes the whole kitchen smell incredible. While the steak rests, charred bell peppers and onions soften in the same pan, picking up all those leftover drippings, and eggs get fried in ghee until the whites are set and the edges go just a little crispy. The real star, though, is the salsa verde — tomatillos and jalapeños simmered until tender, then blended with fresh cilantro, garlic, and lime into a bright, tangy sauce that ties every element of the plate together. Every single ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your meal. Sliced avocado and a squeeze of lime on the side round things out beautifully. It's a bold, satisfying plate that genuinely earns its place in a whole-foods reset without feeling like a compromise.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 2 jalapeños, stems removed
- 3 cloves garlic, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp salt
For the steak
- 1 ½ lb skirt steak, cut into 4 portions
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp avocado oil
For the peppers and onions
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ white onion, thinly sliced
- 1 tbsp avocado oil
- ¼ tsp salt
For the eggs
- 8 large eggs
- 1 tbsp ghee
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Place the tomatillos, jalapeños, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos turn from bright green to a dull, olive-green color and are completely tender when pierced with a fork.
- 2
Drain the tomatillos, jalapeños, and garlic, discarding the cooking water. Peel the garlic cloves. Transfer everything to a blender along with the chopped onion, cilantro, lime juice, and 1/2 tsp salt. Blend on high for 20–30 seconds until smooth but with a little texture remaining. Taste and adjust salt. Set aside.
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