This is the kind of bold, satisfying plate that makes you forget you're eating clean. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms — the kind that makes the whole kitchen smell incredible. The salsa verde is made entirely from scratch, with boiled tomatillos, jalapeños, and roasted garlic blended with fresh cilantro and lime juice into a bright, tangy sauce that ties every component together. Sautéed bell peppers and onion add a little sweetness and char, while ghee-fried eggs round out the plate with rich, golden yolks. Every single ingredient here is whole food, no fillers, no hidden additives — just real produce, quality protein, and good fat. Tree nut concerns are completely off the table since nothing in this recipe comes anywhere near that territory, making it a genuinely stress-free cook. Serve it with sliced avocado and a squeeze of lime and you've got a weekend brunch or weeknight dinner that feels like a serious treat.
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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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