Gut Friendly Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, satisfying, and built entirely from whole, unprocessed ingredients, this skirt steak plate is the kind of meal that makes clean eating feel genuinely indulgent. A bold spice rub of smoked paprika, cumin, garlic, and onion powder creates a deeply caramelized crust when the steak hits a screaming-hot cast iron skillet — no marinades, no mystery additives, just real flavor from real spices. The sautéed red bell pepper and onion pick up all those leftover drippings in the pan, turning soft and lightly charred in a way that feels almost effortless. Eggs cooked in avocado oil round out the plate with clean protein and richness, making this a genuinely complete, gut-supportive meal without any grains, dairy, or inflammatory fillers to worry about. Everything here is straightforward and single-ingredient, so there's no label-reading required and no guesswork about what's actually on your plate. A scatter of fresh parsley and a hit of compliant hot sauce at the end ties it all together with brightness and a little heat. This is the kind of plate you'll want on repeat whether you're deep in a reset or just eating the way you know makes you feel your best.
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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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