Sesame Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Sesame 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, seared skirt steak, jammy fried eggs, and a bright, tangy salsa verde that ties everything together. The salsa is made from scratch by simmering tomatillos, jalapeños, and garlic until tender, then blending them with fresh cilantro, lime juice, and onion into something that tastes genuinely alive. Skirt steak gets a simple rub of cumin and smoked paprika before hitting a screaming-hot cast iron skillet, building that deep, caramelized crust that makes the whole dish sing. Sautéed red and green bell peppers with onion add a little sweetness and char underneath it all, and ghee-fried eggs round out the plate with rich, golden yolks. Every single ingredient here is naturally free of sesame — no tahini, no sesame oil, no hidden seeds lurking in a spice blend or sauce — so you can dig in without scanning labels or second-guessing anything. It also happens to be fully Whole30 compliant, which means it works hard for a lot of different goals at once. Serve it with sliced avocado and a squeeze of lime and you've got a plate that looks like it came out of a very good brunch spot.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8–10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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