Mustard Free Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, sizzling, and deeply satisfying, this steak and eggs plate is the kind of meal that feels like a steakhouse breakfast without ever leaving your kitchen. The skirt steak gets a bold rub of smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, building a gorgeous crust that locks in all that flavor. Because the seasoning is built entirely from whole spices and avocado oil, there's zero need to reach for a bottled marinade or condiment — which means no hidden mustard lurking in the ingredient list. Sautéed red bell pepper and onion cook right in the same pan, picking up all those caramelized bits and a second hit of smoked paprika for good measure. The eggs finish things off with runny or set yolks depending on your preference, making every bite rich and cohesive. A scatter of fresh parsley and a splash of hot sauce at the end keep it bright and lively. It's a complete, protein-packed plate that proves eating clean doesn't mean eating boring.
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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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