Whole 30 Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Whole 30 Whole30 Salsa Verde Steak and Eggs Plate

This plate is the kind of breakfast-for-any-meal situation that makes you genuinely excited to cook at home — seared skirt steak, jammy fried eggs, charred peppers and onions, and a bright, tangy salsa verde made entirely from scratch. The salsa alone is worth the effort: tomatillos and jalapeños are simmered until tender, then blended with cilantro, onion, and fresh lime juice into something that tastes far more complex than the ingredient list suggests. Skirt steak gets a quick rub of cumin and smoked paprika before hitting a screaming-hot cast iron pan, building a deep, caramelized crust in just a few minutes per side. Every component here — the avocado oil, the ghee, the eggs, the vegetables — fits cleanly within the rules of a Whole30 reset without any substitutions or workarounds required. That's genuinely rare for a plate this satisfying, since so many restaurant-style breakfast dishes sneak in dairy, sugar, or processed sauces. Serves four, so it's just as practical for a weekend family meal as it is for meal-prepping steak and salsa verde ahead of a busy week. Finish each plate with sliced avocado and a squeeze of lime, and it looks as good as it tastes.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 8–10 medium), husked and rinsed
Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde 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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