Mushroom Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Mushroom Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, spice-rubbed skirt steak seared to a deep brown crust, fried eggs with perfectly set whites, and a bright, tangy salsa verde made entirely from scratch. The homemade tomatillo sauce is the real star here: boiled until tender, blended with jalapeño, cilantro, garlic, and lime, it delivers a punchy, layered heat that no jarred version can match. Sautéed bell peppers and onion add a sweet, lightly charred base that ties everything together beautifully. Every single ingredient in this recipe is naturally free of fungi — no broth with hidden additions, no umami shortcuts, just clean whole foods cooked with intention. That matters more than it sounds, because so many bold, savory dishes quietly sneak in ingredients that don't work for everyone. The ghee-fried eggs add richness without any dairy complications, and the optional avocado and lime wedges on the side round out the plate with creamy, citrusy contrast. It's a genuinely satisfying, complete meal that happens to check every box without feeling like it's missing a thing.

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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 Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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