Lactose Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of bold, satisfying plate that makes you forget you're eating with any restrictions at all. Skirt steak gets rubbed down with a smoky spice blend — paprika, cumin, garlic, onion powder — then seared hard in a cast iron skillet until a deep, crackling crust forms on the outside while the inside stays juicy and tender. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed; avocado oil does all the heavy lifting from the sear to the eggs. The sautéed red bell pepper and onion pick up all those leftover drippings from the pan, turning soft and lightly charred in the best possible way. Sunny-side up or over-easy eggs round out the plate with rich yolks that act almost like a sauce when broken over the sliced steak. A handful of fresh parsley and a hit of hot sauce at the end tie everything together with brightness and a little heat. It's a hearty, protein-packed meal that works just as well for a weekend brunch as it does for a serious weeknight dinner.
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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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