Shellfish 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, seared skirt steak with a deep crust, jammy fried eggs cooked in ghee, and a bright, tangy salsa verde made entirely from scratch. The salsa starts with boiled tomatillos, jalapeños, and garlic, then gets blended with fresh cilantro and lime juice into something that's genuinely better than anything from a jar. Sautéed bell peppers and onion round out the plate with a little sweetness and char that ties everything together beautifully. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning required — just clean, whole food from start to finish. The cumin and smoked paprika rub on the steak does serious heavy lifting, building a crust in a cast iron skillet that locks in all the juices before you slice it against the grain. It's a filling, protein-packed meal that works just as well for a leisurely brunch as it does for a post-workout dinner when you need something substantial and satisfying.
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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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