Steak and Eggs with Salsa Verde

Ingredients

• 1 (5 ounce) Beef Skirt Steak
• 1 tablespoon beef tallow
• 1 sprig fresh thyme
• 1 garlic clove, crushed
• 1 tablespoon unsalted butter
• Maldon salt and pepper, to taste
• Salsa Verde:
• 1 pound medium tomatillos, husked removed, rinsed and quartered
• 2 to 3 serrano peppers, stems removed, seeded and halved
• 1/4th white onion
• 1 garlic clove
• 1 bunch fresh cilantro
• 1 tablespoon olive oil
• Maldon salt, to taste
• Eggs:
• 2 large eggs
• 1 teaspoon beef tallow
• 1 teaspoon unsalted butter