MSG Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

MSG Free Whole30 Salsa Verde Steak and Eggs Plate

This plate is a full, satisfying meal built around bold, clean flavors — smoky cumin-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. That salsa is the real star: tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and garlic into something vibrant and layered that no jarred sauce can touch. Because every component is made from whole, single-ingredient foods, there's no need to scrutinize labels for hidden additives or flavor enhancers — you know exactly what's going into the pan. Skirt steak is one of the best cuts for high-heat cooking, and a quick rub of smoked paprika, cumin, salt, and pepper is all it needs before hitting a screaming-hot cast iron skillet. Resting the steak before slicing it against the grain keeps every strip tender and juicy rather than chewy. The whole thing comes together in a logical sequence — salsa first, then steak, then peppers, then eggs — so nothing sits cold while you scramble to finish another component. Serve it with sliced avocado and a squeeze of lime and you've got a plate that feels like a restaurant brunch without a single ingredient you'd need to second-guess.

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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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