Rice Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes you forget you're eating clean — smoky, seared skirt steak, jammy fried eggs, and a bright tomatillo salsa verde that you blended yourself from scratch. The salsa is the real star here: boiled tomatillos, jalapeños, and roasted garlic get blitzed with fresh cilantro and lime juice into something tangy and deeply savory that store-bought versions simply can't touch. Skirt steak gets a cumin and smoked paprika rub before hitting a screaming-hot cast iron skillet, building a crust that locks in all that juicy flavor. Sautéed red and green bell peppers with charred onion edges round out the plate with color and a little sweetness. Ghee-fried eggs bring richness and tie everything together without a grain of rice or filler in sight — which is exactly the point. Every component here is whole, recognizable, and intentional, making it a genuinely satisfying meal that doesn't feel like a compromise. Sliced avocado and a squeeze of lime at the end are optional, but honestly, don't skip them.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!