Gut Friendly Whole30 Salsa Verde Steak and Eggs Plate
Bright, tangy, and deeply satisfying, this skirt steak plate is the kind of meal that makes eating clean feel genuinely exciting rather than like a compromise. The salsa verde is made entirely from scratch — tomatillos, jalapeños, and garlic simmered until tender, then blended with fresh cilantro and lime juice into a vibrant, punchy sauce that ties the whole plate together. Skirt steak gets a bold rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that locks in all the juices. Sautéed bell peppers and onion add sweetness and a little char, while ghee-fried eggs bring richness without any dairy that could irritate a sensitive gut. Every ingredient here is whole-food and minimally processed, which means no hidden additives, seed oils, or sneaky fillers that can throw digestion off track. Sliced avocado and lime wedges on the side keep things fresh and bright. It's a complete, nourishing plate that works just as well for a weekend brunch as it does for a satisfying weeknight dinner.
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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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