Candida Diet Friendly 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 is the real star — tomatillos, jalapeños, and garlic are simmered until tender, then blended with fresh cilantro and lime juice into something vibrant and deeply flavorful without a drop of sugar or vinegar. That matters a lot when you're navigating a candida-conscious approach, since most jarred salsas and store-bought sauces sneak in sweeteners or fermented ingredients that can derail your progress. Skirt steak gets a simple rub of cumin and smoked paprika before hitting a screaming-hot cast iron pan, building a crust that's genuinely restaurant-worthy. Sautéed bell peppers and onions add sweetness and color, while ghee-fried eggs round out the plate with richness and staying power. Every ingredient here — the avocado oil, the ghee, the whole spices, the fresh produce — is clean and straightforward, so there's no guesswork about what you're actually eating. It's the kind of bold, satisfying meal that makes eating this way feel less like a restriction and more like a serious upgrade.
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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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