Citric Acid Free Whole30 Salsa Verde Steak and Eggs Plate
Smoky, seared skirt steak meets a bright, tangy salsa verde in a plate that feels like a restaurant-worthy brunch you somehow pulled off on a weeknight. The salsa is built from scratch — tomatillos and jalapeños simmered until tender, then blended with fresh cilantro, onion, and a squeeze of lime — so you know exactly what's in every spoonful. That matters a lot when you're avoiding citric acid, since it hides in so many jarred salsas and store-bought sauces under names that are easy to miss on a label. Here, the natural acidity comes entirely from fresh lime juice and the tomatillos themselves, keeping the flavor punchy and clean without any additives. The steak gets a rub of cumin and smoked paprika before hitting a screaming-hot cast iron pan, building a deep, caramelized crust that pairs beautifully with the soft fried eggs cooked in ghee. Charred bell peppers and onion round out the plate with sweetness and a little bite. It's a genuinely satisfying, whole-food meal that doesn't ask you to compromise on flavor to stay on track.
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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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