Coconut 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, deeply savory steak paired with 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 here, creating a bold crust on the skirt steak without needing any sauces or marinades that might sneak in unwanted ingredients. Every component is cooked in avocado oil, keeping the whole plate clean and completely free from coconut-derived fats or hidden additives that can show up in pre-made spice blends or cooking sprays. Skirt steak is a fantastic cut for this kind of high-heat sear — it develops a gorgeous brown crust fast and slices beautifully against the grain into tender strips. The sautéed bell pepper and onion pick up all the leftover fond from the steak, turning soft and lightly caramelized with just a dusting of extra smoked paprika. Finished with fresh parsley and a hit of hot sauce, this is a genuinely satisfying, protein-packed meal that doesn't feel like a compromise in any direction.
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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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