Chestnut Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Chestnut Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes you feel like you actually have your life together on a weekday morning — or honestly, any time of day. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms, while the inside stays tender and juicy. The real star is the salsa verde, made from scratch by simmering tomatillos, jalapeños, and garlic until they're completely soft, then blending them with fresh cilantro, onion, and lime juice into a bright, tangy sauce with just enough heat. Sautéed red and green bell peppers add color and a little sweetness, and ghee-fried eggs round everything out into a genuinely satisfying, protein-packed meal. Every single ingredient here is whole-food and naturally free from tree nuts of any kind — no hidden fillers, no processed sauces to second-guess, just clean, bold flavors you built yourself. If you're cooking for someone who needs to avoid chestnuts or other tree nuts, this is the kind of recipe where you can serve it confidently without scanning a single label. Sliced avocado and a squeeze of fresh lime over the top take it from great to absolutely craveable.

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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 Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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