Pecan Free Whole30 Smoky Paprika Steak and Eggs Plate
Few things hit harder than a properly seared skirt steak with a smoky, spice-rubbed crust, and this plate delivers exactly that alongside charred peppers, sweet onion, and perfectly cooked eggs. The spice blend — smoked paprika, cumin, garlic, and onion powder — builds serious depth without any complicated prep, and the whole thing comes together in a single cast iron skillet. Searing the steak over high heat until a deep brown crust forms is the move here, and resting it before slicing against the grain keeps every strip tender and juicy. The sautéed bell pepper and onion pick up all those leftover drippings in the pan, which means nothing goes to waste and every component tastes like it belongs together. Eggs cooked in that same skillet round out the plate with richness, and a hit of hot sauce and fresh parsley at the end ties everything together beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of any nuts — every ingredient is a whole food, a spice, or a clean cooking oil, so there's nothing to second-guess on the label. It's a bold, satisfying meal that feels like a steakhouse breakfast and requires almost no cleanup.
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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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