Pork Free Whole30 Salsa Verde Steak and Eggs Plate
Few things hit harder than a plate built around properly seared skirt steak, jammy fried eggs, and a bright, tangy sauce made entirely from scratch. The salsa verde here starts with boiled tomatillos and jalapeños blended with fresh cilantro and lime juice — no jarred shortcuts, just clean, punchy flavor that ties the whole plate together. Skirt steak gets a quick rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust in just a few minutes per side. Sautéed red and green bell peppers with onion add sweetness and a little char, while ghee-fried eggs round everything out with rich, golden yolks. Every single ingredient on this plate is naturally free of any pork product, so there's nothing to swap, omit, or second-guess — it's just a genuinely satisfying, protein-forward meal as written. Sliced avocado and a squeeze of fresh lime over the top are optional, but honestly, don't skip them. This is the kind of weekend brunch or weeknight dinner that makes you feel like you actually have your life together.
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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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