Barley Free Whole30 Everything-Seasoned Steak and Eggs Plate
Steak and eggs done right is one of those meals that feels indulgent but is actually built on nothing but clean, whole ingredients. New York strip steaks get coated in a homemade everything seasoning — sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt — then seared hard in a cast iron skillet until a deep, crackling crust forms. The result is bold, savory, and genuinely restaurant-worthy without a single grain or filler ingredient in sight. Eggs cook right in the same skillet, picking up all those leftover drippings, while blistered cherry tomatoes roast alongside until their skins burst and sweeten. Because every component is made from scratch, there's no need to scan labels for hidden grains or grain-derived additives that can sneak into store-bought spice blends and sauces. It's a high-protein plate that works just as well for a weekend brunch as it does for a serious post-workout dinner. Fresh chives on top add a little color and a mild oniony finish that ties the whole thing together beautifully.
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Learn more →Ingredients
2 servings
For the everything seasoning
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tsp dried minced onion
- 1 tsp dried minced garlic
- ½ tsp flaky sea salt
For the steak and eggs
- 2 new york strip steaks (about 10 oz each, 1-inch thick)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp avocado oil, divided
- 4 large eggs
For the roasted tomatoes
- 1 cup cherry tomatoes
- 1 tsp avocado oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tsp avocado oil and 1/4 tsp kosher salt on a small sheet pan, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and beginning to burst.
- 2
While the tomatoes roast, combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and flaky sea salt in a small bowl and stir to mix. Set aside.
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