Lactose Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Lactose Free Whole30 Salsa Verde Steak and Eggs Plate

Bright, tangy, and deeply satisfying, this plate is the kind of meal that makes you feel like you actually have your life together on a weekday morning — or honestly, any time of day. The homemade salsa verde is the real star here: tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and roasted garlic into a sauce that's punchy, a little smoky, and completely addictive. Skirt steak gets a cumin and smoked paprika rub before hitting a screaming-hot cast iron pan, building a deep, caramelized crust that holds up beautifully against all those bold flavors. Sautéed bell peppers and onion add sweetness and a little char, while ghee-fried eggs bring everything together with rich, golden yolks. Dairy can sneak into restaurant-style eggs and sauces in ways that are easy to miss, but every component here is built from whole, straightforward ingredients with no hidden cream or butter — ghee is naturally free of milk solids, making it a smart swap that still delivers that satisfying richness. The whole plate comes together in one skillet, which means less cleanup and more time actually enjoying your food. Finish it with sliced avocado and a squeeze of lime and you've got a complete, restaurant-worthy meal that doesn't ask you to compromise on flavor for a single second.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8–10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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