Brazil Nut Free Whole30 Salsa Verde Steak and Eggs Plate
Few meals hit as hard as a plate of seared steak, jammy fried eggs, and a bright, tangy green sauce made entirely from scratch. The salsa verde here starts with boiled tomatillos and jalapeños, blended with fresh cilantro, lime juice, and roasted garlic — it's vibrant, a little smoky, and genuinely better than anything from a jar. Skirt steak gets a simple rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building that deep, caramelized crust that makes every bite worth it. Sautéed bell peppers and onion cook in the same pan, picking up all those savory drippings, while ghee-fried eggs round out the plate with rich, golden yolks. Every single ingredient here is clean and whole-food by nature, so there's no label-scanning or substitution gymnastics required — it just works. This is the kind of weekend breakfast-for-dinner situation that feels indulgent but leaves you feeling genuinely good. Finish each plate with sliced avocado and a squeeze of lime, and you've got something that looks as impressive as it tastes.
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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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