Oats Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like an event — 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 here, creating a deep, caramelized crust on the steak that tastes like it took way more effort than it actually did. Every ingredient on this plate is naturally free of grains and oats, so there's nothing to swap or second-guess — just real, whole food that happens to be incredibly satisfying. Cooking the vegetables in the same skillet after the steak means they pick up all those leftover drippings and spices, which makes them taste far better than a simple sauté has any right to. Slicing the steak against the grain keeps every strip tender, and pairing it with runny or just-set eggs ties the whole plate together with richness. A handful of fresh parsley and a hit of hot sauce at the end brighten everything up and make it feel finished without any fuss.
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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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