Steak and Eggs with Tomatillo Salsa

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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2 6-8 ounce NY Strip steaks, or rib-eyes (boneless)
2 teaspoons ancho chili powder
1 teaspoon cayenne pepper
2 teaspoons unsweetened cocoa powder
2 teaspoons extra fine espresso powder
1 teaspoon dark brown sugar
1 teaspoon dry mustard
½ teaspoon coarse sea salt
½ teaspoon fresh ground pepper
6-8 tomatillos, skins removed (roasted and diced – directions to follow)
1 red bell pepper, seeds removed and diced
1 fresno pepper, seeds removed and diced
½ red onion, diced
⅓ cup fresh cilantro, finely chopped
juice from 1 lime
pinch of kosher salt
1 tablespoon unsalted butter
2 large eggs


Serves: 2

In a small bowl, whisk together the chili powder, cayenne, cocoa powder, espresso powder, brown sugar, dry mustard, sea salt and pepper. On a large plate, lay out your two steaks. Rub the steaks with the mixture you just made (save any extra, but make sure they are completely covered and the coating is thick). Cover with plastic wrap and refrigerate until ready to grill.

Meanwhile, make your salsa. Preheat your grill to the medium setting. You are going to roast your tomatillos. Roast on the grill for about 3-5 minutes, constantly turning them with a pair of tongs tongs until they start to slightly blacken. Remove from the grill and let cool for about 10-15 minutes (keep the grill on). Now dice up your tomatillos and add to a bowl. To the same bowl, add the red bell pepper, fresno pepper, onion, cilantro, lime juice and a pinch of salt. Mix together then set aside to allow the flavors to meld together.

You will now grill your steaks. Preheat the grill to the medium high setting and remove your steaks from the fridge. Cook for about 3-4 minutes (per inch) on each side for medium rare. Remove from grill, cover and let rest for about 15 minutes.

While your steaks are resting, prepare your eggs. In a skillet over medium heat, melt your butter. Add the eggs and fry (for sunny side up) until all of the whites are “white” and the egg reaches your desired preference.

Spoon a couple of tablespoons of the salsa on top of the steak and then lay the egg on top. Enjoy!