Gelatin 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, seared skirt steak, jammy fried eggs in ghee, and a bright, tangy salsa verde that ties everything together. The salsa is made entirely from scratch by simmering tomatillos, jalapeños, and garlic until tender, then blending them with fresh cilantro, onion, and lime juice into something that tastes far more complex than the effort involved. Sautéed red and green bell peppers with charred onion add a sweet, smoky base that makes every bite feel complete. Because every component is built from whole, recognizable ingredients — no packaged sauces, no thickeners, no hidden additives — there's nothing here to second-guess. Gelatin and other stabilizers have a way of sneaking into store-bought salsas and spice blends, but this recipe sidesteps all of that by keeping things entirely homemade. The cumin and smoked paprika rub on the steak delivers a deep, crusty sear that holds up beautifully against the bold green sauce. Whether you're meal prepping for the week or cooking a proper sit-down breakfast, this plate is satisfying enough to carry you through the day.
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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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