Carrageenan Free Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, satisfying, and built entirely from whole ingredients, this steak and eggs plate is the kind of meal that makes you forget you're eating with any restrictions at all. Skirt steak gets rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that's hard to beat. While the steak rests, sweet bell peppers and onion go into the same pan and pick up all those leftover drippings, turning soft and lightly charred at the edges. Sunny-side up eggs finish the plate with rich, runny yolks that act almost like a sauce when broken over the sliced steak. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of processed sauces, deli meats, and packaged seasonings — here, every single component is a whole, unprocessed ingredient, so there's nothing to second-guess. A scatter of fresh parsley and a hit of hot sauce at the end tie everything together with brightness and a little heat. This is the kind of plate that works just as well for a weekend brunch as it does for a high-protein weeknight dinner.
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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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