High Fructose Corn Syrup Free Whole30 Salsa Verde Steak and Eggs Plate
Bright, tangy, and deeply satisfying, this seared skirt steak plate is the kind of meal that makes you forget you're eating clean. The homemade salsa verde is the real star — tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and garlic into a vibrant sauce that puts any jarred version to shame. Skipping store-bought condiments is one of the easiest ways to avoid hidden sweeteners, and making the salsa from scratch means every ingredient is exactly what it says it is. The steak gets a simple rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building a crust that's genuinely restaurant-worthy. Sautéed bell peppers and onion add sweetness and a little char, while ghee-fried eggs round out each plate with richness. Everything comes together in one skillet, which keeps cleanup manageable even for a meal this impressive. Sliced avocado and a squeeze of fresh lime over the top are optional, but honestly, don't skip them.
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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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