Seed Oil Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a real occasion — smoky, spice-rubbed skirt steak seared to a deep crust, jammy fried eggs cooked in ghee, sweet charred peppers and onions, and a bright, tangy salsa verde made entirely from scratch. Every fat in this recipe is intentional: avocado oil handles the high-heat searing and sautéing, while ghee brings a rich, nutty finish to the eggs — no industrial vegetable or seed oils anywhere in the pan. That matters more than it might seem, because so many restaurant-style dishes like this are quietly cooked in canola or soybean oil, even when the ingredients themselves look clean. The salsa verde is the real star move here — boiled tomatillos, jalapeños, and garlic blended with fresh cilantro and lime juice give you a sauce that's punchy, a little smoky, and completely homemade in under fifteen minutes. Skirt steak is one of the best cuts for this style of cooking because it takes a spice rub beautifully and develops serious crust over high heat, especially in cast iron. Sliced against the grain and fanned over the peppers and onions, it looks like something you'd pay good money for at a brunch spot. Round it out with sliced avocado and a squeeze of lime, and you've got a full, satisfying plate that doesn't cut any corners.
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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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