Xanthan Gum 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, spice-rubbed skirt steak seared to a deep crust, fried eggs cooked in ghee, charred peppers and onions, and a bright, tangy salsa verde spooned over everything. The salsa is the real star here: tomatillos and jalapeños are simmered until tender, then blended with fresh cilantro, lime juice, and roasted garlic into a sauce that's bold and layered without a single additive or thickener in sight. That matters, because a lot of store-bought verde sauces and even some restaurant versions sneak in stabilizers that can be a problem for anyone avoiding xanthan gum — here, the texture comes entirely from the ingredients themselves. Skirt steak is one of the best cuts for high-heat cooking, and a quick rub of cumin and smoked paprika means every bite carries serious flavor before the salsa even enters the picture. The ghee-fried eggs add richness that ties the whole plate together, and sliced avocado on the side keeps things fresh and satisfying. It's a genuinely filling, restaurant-quality meal built entirely from whole, recognizable ingredients.
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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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