Pistachio Free Whole30 Smoky Paprika Steak and Eggs Plate
Few meals hit as hard as a properly seared steak paired with runny eggs and a pile of smoky, charred vegetables — and this plate delivers exactly that kind of deeply satisfying, no-fuss energy. Skirt steak gets rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, building a serious crust in just a few minutes per side. The same pan does all the heavy lifting: once the steak rests, sliced bell pepper and onion go in and soften until their edges caramelize, picking up all those leftover drippings and a second hit of smoked paprika. Eggs finish the job, cooked right in that flavor-packed skillet until the whites are set and the yolks are still gloriously soft. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. A scatter of fresh parsley and a splash of hot sauce at the end ties everything together with brightness and a little kick. This is the kind of plate that feels like a restaurant-worthy weekend brunch but comes together on a regular Tuesday night.
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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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