Soy Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious occasion. Skirt steak gets rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that locks in all that bold, smoky flavor. While the steak rests, sweet bell peppers and yellow onion go into the same pan and pick up all those gorgeous drippings, getting soft and lightly charred at the edges. Sunny-side up eggs round everything out, adding richness that ties the whole plate together. Every single ingredient here is naturally free from soy — no marinades, no sauces, no pantry shortcuts that sneak it in — just whole foods and spices doing all the heavy lifting. Avocado oil handles the high-heat cooking beautifully, and a hit of hot sauce at the end is completely optional but highly encouraged. Slice the steak against the grain, pile everything onto the plate, and you've got a meal that looks impressive and tastes even better than it looks.
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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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