Citrus Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious occasion. 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 locks in all that bold, smoky flavor. While the steak rests, the same pan does double duty — softening sliced red bell pepper and yellow onion until they're tender and lightly charred at the edges. Sunny-side up or over-easy eggs round out the plate, adding richness that ties everything together without a single squeeze of citrus needed anywhere in the recipe. Every ingredient here is naturally free of citrus, so there's no swapping or substituting required — just straightforward, satisfying cooking. A scatter of fresh parsley and a hit of hot sauce at the end keep things bright and punchy without leaning on lemon or lime. It's a high-protein, whole-food meal that genuinely delivers on flavor, and it comes together in one skillet with minimal cleanup.
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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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