Caffeine Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes you feel like you're eating at a serious brunch spot, except you made it yourself in about thirty minutes. 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. The real star might be the salsa verde, which is built from scratch by simmering tomatillos and jalapeños until they're completely tender, then blending them with fresh cilantro, lime juice, and roasted garlic into a bright, tangy sauce with just enough heat. Sautéed bell peppers and onion pick up all those leftover pan drippings, and ghee-fried eggs round everything out into a genuinely satisfying meal. Every single ingredient here is naturally free of caffeine — no coffee marinades, no chocolate-based sauces, no hidden stimulants to second-guess. It's a bold, flavor-forward dish that proves eating clean doesn't mean eating boring, and the optional avocado and lime wedges on the side push it completely over the top.
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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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