This is the kind of plate that makes you feel like you've got your whole life together — smoky, spice-rubbed skirt steak seared to a deep crust, jammy fried eggs cooked in ghee, sweet charred peppers and onions, and a bright, tangy salsa verde made entirely from scratch. The salsa alone is worth the effort: tomatillos and jalapeños are simmered until tender, then blended with cilantro, lime, and roasted garlic into something that tastes genuinely restaurant-worthy. Every single ingredient here is whole, recognizable, and free from the legume-based flours and fillers that can quietly sneak into spice blends, sauces, and packaged seasonings. Because the seasoning rub is built from individual spices and the salsa is homemade, there's no guesswork about what's actually in your food. The ghee-fried eggs add a richness that ties everything together, and sliced avocado on the side makes it feel even more complete. It's a bold, satisfying meal that works just as well for a weekend brunch as it does for a serious weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
