Chicken Free Whole30 Salsa Verde Steak and Eggs Plate
This plate is a full, satisfying meal built around bold flavors — smoky cumin-rubbed skirt steak, jammy fried eggs cooked in ghee, sweet charred peppers and onions, and a bright, tangy salsa verde made completely from scratch. That salsa is the real star: tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and roasted garlic into something vibrant and deeply savory that store-bought versions simply can't touch. The steak gets a hard sear in a cast iron skillet until a serious crust forms, so every bite has that satisfying contrast of crispy edges and tender, juicy interior. Because every component here is built from whole, unprocessed ingredients — avocado oil, ghee, fresh produce, and quality beef — it fits cleanly within Whole30 guidelines without any substitutions or workarounds. Skipping poultry entirely, this dish leans into red meat and eggs as its protein anchors, making it a genuinely hearty option for anyone who wants a nourishing, filling plate without relying on the usual breakfast staples. Sliced avocado and a squeeze of fresh lime over the top pull everything together into something that feels more like a restaurant brunch than a weeknight dinner at home.
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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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