Pecan Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of bold, satisfying plate that makes you feel like you've got your whole life together before noon. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms — the kind that makes the whole kitchen smell incredible. The real star is the salsa verde, built from scratch with boiled tomatillos, jalapeños, and garlic, then blended with fresh cilantro and lime juice into something bright, tangy, and just a little smoky. Sautéed red and green bell peppers with charred onion edges round out the plate, and ghee-fried eggs tie everything together with rich, golden yolks. Every single component here is made from whole, recognizable ingredients — no sauces from a jar, no seasoning blends with mystery fillers, nothing that could sneak in an unwanted tree nut. It's a complete, protein-packed meal that works just as well for a weekend brunch as it does for a serious weeknight dinner. Sliced avocado and a squeeze of lime at the end are optional, but honestly, don't skip them.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 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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