Hazelnut Free Whole30 Salsa Verde Steak and Eggs Plate
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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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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