This is the kind of plate that makes a weekend morning feel like a real occasion — smoky, seared skirt steak, jammy fried eggs, and a bright, tangy salsa verde all landing on the same dish. The salsa is built from boiled tomatillos, jalapeños, roasted garlic, cilantro, and lime, blended into something deeply flavorful without a trace of the warming spice that people avoiding ginger have to watch for in so many store-bought sauces and marinades. Every component here is made from scratch, so there's no guesswork about hidden ingredients sneaking in. The steak gets a rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building a crust that's genuinely hard to beat. Sautéed bell peppers and onions cook in the same pan, picking up all those savory drippings, while ghee-fried eggs round everything out with rich, golden yolks. It's a complete, satisfying meal that checks every Whole30 box while delivering the kind of bold, layered flavor that doesn't feel like a compromise at all.
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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.
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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