Artificial Flavors Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like an event — smoky, seared skirt steak, jammy fried eggs, and a bright, tangy salsa verde that you blended yourself from real tomatillos, jalapeños, garlic, and fresh cilantro. Every single component is built from whole, recognizable ingredients, which means you're completely in control of what goes into the pan and onto your plate. Store-bought salsas and spice blends are notorious for sneaking in unwanted additives, but here the heat comes from jalapeños, the smokiness from cumin and smoked paprika, and the depth from a proper sear on a cast iron skillet. The salsa verde is simmered and blended fresh, so it has that layered, roasted flavor you just can't get from a jar. Sautéed bell peppers and onion add color and a little sweetness, while ghee keeps the eggs rich and golden without any dairy shortcuts that might compromise your goals. Sliced avocado and a squeeze of lime finish everything off with creamy, citrusy contrast. It's a genuinely satisfying, restaurant-worthy meal that happens to check every box without feeling like it's missing a thing.
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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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