Mustard Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Mustard Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes you feel like you've got your whole life together — smoky, seared skirt steak, jammy fried eggs, charred peppers and onions, and a bright, tangy salsa verde made entirely from scratch. The salsa is the real star here: tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and roasted garlic into something deeply flavorful and completely clean. Every single ingredient is whole-food and straightforward, which means you never have to squint at a label wondering what's hiding in a bottled sauce or spice blend. Skirt steak gets a simple rub of cumin, smoked paprika, salt, and pepper before hitting a screaming-hot cast iron skillet, building a crust that's genuinely hard to beat. The ghee-fried eggs finish things off with rich, golden edges that pull the whole plate together. It's a satisfying, protein-forward meal that works just as well for a weekend brunch as it does for a serious weeknight dinner. Serve it with sliced avocado and a squeeze of lime and you've got something that tastes far more impressive than the effort it actually takes.

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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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