Yeast Free Whole30 Salsa Verde Steak and Eggs Plate

Total time50 min

Prep time20 min

Cook time25 min

Yeast Free Whole30 Salsa Verde Steak and Eggs Plate

This is the kind of plate that makes you feel like you've got your whole life together — smoky, spice-rubbed skirt steak seared to a deep crust, fried eggs cooked in ghee, sweet 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 fresh cilantro, lime juice, and roasted garlic into something that tastes like it came from a really good taqueria. Every component here is built from whole, recognizable ingredients — no packaged sauces, no vinegar-based shortcuts, nothing fermented or processed that would sneak yeast into the mix. Skirt steak is an ideal cut for this kind of high-heat cooking because it develops serious flavor fast, and resting it before slicing against the grain keeps every strip tender. The ghee-fried eggs add richness that ties everything together, and the optional avocado and lime wedges push it firmly into "I would pay for this" territory. It's a satisfying, protein-forward meal that works just as well for a weekend brunch as it does for a weeknight dinner when you want something that actually feels special.

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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 Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Chicas Salsa Green Tomatillo - 15.5 OZ
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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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