Chicken Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

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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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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