Artificial Flavors Free Whole30 Smoky Paprika Steak and Eggs Plate
When a recipe this bold and satisfying is built entirely from real, whole ingredients, you don't need anything artificial to make it taste incredible. Smoked paprika, cumin, garlic powder, and onion powder do all the heavy lifting here, creating a deeply savory spice rub that forms a gorgeous crust on skirt steak seared in a screaming-hot cast iron skillet. The same pan picks up all those caramelized bits when the sliced bell pepper and onion go in, so every component on the plate is layered with honest, built-from-scratch flavor. Sunny-side up eggs cooked in avocado oil round out the plate with rich yolks that act almost like a sauce when broken over the sliced steak. No flavor packets, no bottled marinades, no shortcuts with mystery additives — just spices you can read and trust. A scatter of fresh parsley and a splash of clean hot sauce (check that label) finish it off with brightness and a little heat. It's the kind of plate that makes a weekend morning feel like a serious occasion.
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Learn more →Ingredients
2 servings
For the steak
- 1 lb skirt steak, trimmed
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tbsp avocado oil
- ¼ tsp smoked paprika
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Pat the skirt steak dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Rub the spice mixture evenly over both sides of the steak.
- 2
Heat 1 tbsp avocado oil in a 12-inch cast iron skillet over high heat until the oil just begins to smoke. Add the steak and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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