Pistachio 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 with charred tomatillos, jalapeños, and fresh cilantro. The homemade salsa verde is the real star here, blended just enough to keep a little texture while delivering a punchy, herbaceous kick that ties every element of the plate together. Sautéed bell peppers and onions add sweetness and a light char that rounds out the savory richness of the steak and ghee-fried eggs. Every single ingredient in this recipe is clean and whole-food based, so there's no need to scan labels or stress about what's hiding in a store-bought sauce or spice blend. Avocado oil and ghee handle all the cooking fat duties, keeping things dairy-light and deeply flavorful at the same time. Sliced avocado and a squeeze of fresh lime on top bring it all home with creamy, citrusy contrast. It's a genuinely satisfying, restaurant-quality plate built entirely from real ingredients you can feel good about.
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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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