Cashew Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Cashew Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, seared skirt steak with a cumin and smoked paprika crust, charred peppers and onions, perfectly fried eggs, and a bright, tangy salsa verde made entirely from scratch. The salsa is the real star here: tomatillos and jalapeños are simmered until tender, then blended with cilantro, garlic, and lime juice into a sauce that's punchy, fresh, and deeply flavorful. Every single component is built from whole, recognizable ingredients — no packaged sauces, no mystery seasonings, nothing to second-guess. Tree nut concerns are completely off the table because this recipe relies on avocado oil and ghee for cooking fat, keeping things clean and simple without sacrificing any richness. The steak gets a proper high-heat sear in a cast iron skillet, which means you're getting that gorgeous brown crust and juicy interior that makes this feel restaurant-worthy. Sliced avocado and lime wedges on the side round everything out into a meal that's as satisfying as it looks. Whether you're meal-prepping for the week or feeding a hungry crowd on a lazy Sunday, this plate delivers bold flavor from start to finish.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8–10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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