Coconut Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Coconut Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, spice-rubbed skirt steak seared to a deep brown crust, fried eggs with perfectly set whites, and a bright, tangy salsa verde that ties everything together. The salsa is made from scratch by simmering tomatillos, jalapeños, and garlic until tender, then blending them with fresh cilantro, lime juice, and onion for a sauce that's genuinely better than anything from a jar. Sautéed red and green bell peppers add color and a little sweetness to balance the heat, while ghee keeps the eggs rich and golden without any dairy that would complicate the ingredient list. Every component here is built from whole, recognizable ingredients — no sneaky additives, no tropical oils, nothing that would raise a flag for anyone avoiding coconut in any form. Avocado oil does the heavy lifting for the sear and the pepper sauté, giving you that high-heat performance without compromise. Sliced avocado and lime wedges on the side let you finish each plate exactly how you like it. It's a full, satisfying meal that looks impressive but comes together in one skillet with straightforward technique.

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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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