Chestnut Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, seared steak alongside jammy eggs and sweet charred peppers and onions, all built in a single cast iron skillet. The spice rub of smoked paprika, cumin, garlic, and onion powder does a lot of heavy lifting, creating a deeply savory crust on the skirt steak without needing anything complicated or processed. Every ingredient here is straightforward and whole-food based, so you never have to second-guess a label or worry about sneaky additives hiding in a spice blend or sauce. Skirt steak is a brilliant cut for this kind of cook — it takes on flavor fast, sears beautifully over high heat, and slices into tender strips once it's had a proper rest. The sautéed bell pepper and onion pick up all those leftover pan drippings and get a second hit of smoked paprika, making them almost as good as the steak itself. Finish with a scatter of fresh parsley and a few shakes of your favorite hot sauce, and you've got a plate that looks like it came out of a brunch restaurant. It's the kind of meal that keeps you full and genuinely satisfied for hours.
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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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