Celery Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious event — smoky, seared skirt steak, jammy fried eggs, and a bright homemade salsa verde that pulls everything together with real depth. The tomatillo sauce is simmered and blended from scratch, so you get that tangy, slightly charred flavor without any of the mystery ingredients lurking in jarred versions. Skirt steak gets a simple rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building a crust that's genuinely hard to beat. Sautéed red and green bell peppers add color and a little sweetness, rounding out the plate in a way that feels complete and satisfying rather than sparse. Every single ingredient here is clean and straightforward — tomatillos, fresh jalapeños, avocado oil, ghee, eggs — so there's nothing to second-guess if you're eating with intention. It's a naturally hearty, produce-forward meal that happens to be free of anything you're avoiding, without any awkward substitutions or compromises. Serve it with sliced avocado and a squeeze of lime and you've got a breakfast or brunch worth making on repeat.
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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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