Gelatin Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weeknight feel like a proper occasion — smoky, seared skirt 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 serious heavy lifting, creating a deep, caramelized crust that locks in every bit of flavor. Every ingredient here is straightforwardly whole food — fresh meat, eggs, vegetables, and avocado oil — so there's nothing hidden to second-guess, no thickeners, no additives, no animal-derived setting agents lurking in a sauce packet. Skirt steak is one of the best cuts for fast, high-heat cooking, and resting it before slicing against the grain means every strip stays tender and juicy rather than chewy. The sautéed bell pepper and onion pick up all those leftover spiced drippings from the pan, which makes them taste far more complex than their short cook time would suggest. A scatter of fresh parsley and a hit of hot sauce at the end ties everything together without complicating a recipe that's already doing plenty right.
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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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