Turmeric Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Turmeric 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 alongside crispy-edged fried eggs, a tangle of charred peppers and onions, and a bright, tangy salsa verde spooned generously over everything. The salsa is made from scratch by simmering tomatillos, jalapeños, and garlic until tender, then blending them with fresh cilantro, lime juice, and onion — no jars, no shortcuts, and absolutely no hidden spice blends that might sneak in unwanted ingredients. That matters here, because store-bought salsas and seasoning packets are common sources of turmeric, which can show up in "taco seasoning" style mixes without much fanfare. The steak gets its depth from cumin and smoked paprika — bold, warming spices that build a gorgeous crust in a screaming-hot cast iron pan without any of the golden-hued additives you're avoiding. Ghee brings a rich, nutty quality to the fried eggs that avocado oil alone just can't match. Every component is whole, recognizable, and intentional, which is exactly what makes this plate so satisfying to cook and even more satisfying to eat. Serve it with sliced avocado and a squeeze of lime and it genuinely doesn't feel like you gave anything up.

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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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