Pork Free Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, sizzling, and deeply satisfying, this skirt steak plate is the kind of meal that makes a weeknight feel like a proper occasion. The steak gets rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, building a dark, caramelized crust that locks in all that bold flavor. Sliced against the grain and plated alongside charred bell peppers and onions — cooked right in the same pan — every component earns its place. Sunny-side up eggs round out the plate with rich, runny yolks that act almost like a sauce when they break over the steak strips. Every ingredient here is straightforwardly clean: beef, eggs, vegetables, avocado oil, and spices — nothing to second-guess, nothing to swap out. It's the kind of plate that works just as well for a hearty breakfast as it does for dinner, and a drizzle of hot sauce at the end ties the whole thing together beautifully.
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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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