Turkey Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Turkey Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of bold, satisfying plate that makes you forget you're eating clean. Skirt steak gets rubbed with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms — the kind that makes the whole kitchen smell incredible. While the steak rests, charred bell peppers and onions soften in the same pan, picking up all those leftover drippings, and ghee-fried eggs go in right after for rich, golden-edged yolks. The real star is the homemade salsa verde — tomatillos and jalapeños simmered until tender, then blended with fresh cilantro, garlic, and lime into a bright, tangy sauce that ties every element of the plate together. Everything here is built from whole, straightforward ingredients with no grains, legumes, or added sugar anywhere in sight, so it fits a Whole30 reset without any substitutions or workarounds. Sliced avocado and a squeeze of fresh lime on top push it firmly into weekend-brunch-worth-waking-up-for territory. It's hearty enough to fuel a full day and flavorful enough that no one at the table will feel like they're missing a thing.

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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 Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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