Nitrate & Nitrite Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Nitrate & Nitrite Free Whole30 Salsa Verde Steak and Eggs Plate

This bold, satisfying plate brings together seared skirt steak, jammy fried eggs, charred peppers and onions, and a bright homemade salsa verde that you'll want to put on everything. The salsa is built from scratch — tomatillos and jalapeños simmered until tender, then blended with fresh cilantro, lime juice, and roasted garlic — so there's no reaching for a jarred sauce that might hide unwanted additives. Skirt steak seasoned with cumin and smoked paprika gets a hard sear in a cast iron skillet until a deep, caramelized crust forms, delivering serious steakhouse flavor with nothing but whole spices and avocado oil. For anyone navigating processed-meat concerns, this recipe leans entirely on fresh, unprocessed ingredients from start to finish, which makes it a genuinely easy win. The ghee-fried eggs round out each plate with richness, and the optional avocado and lime wedges add creamy, citrusy contrast that ties everything together. It's the kind of meal that feels indulgent and nourishing at the same time — equally at home on a lazy weekend morning or a weeknight dinner table.

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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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