Slice the steak against the grain into thin strips. In a small bowl, combine the steak seasoning, smoked paprika, garlic powder, salt, and black pepper. Coat the meat generously with the seasoning mixture.

Heat a large skillet over medium-high heat and add the olive oil until it shimmers. Work in batches to avoid overcrowding. Sear the strips for 2-3 minutes per side for medium-rare doneness. Transfer to a plate and set aside.

In the same skillet with residual oil, add the red onion and green bell pepper slices. Let them cook undisturbed for 2-3 minutes to develop a light char. Stir and cook for another 4-5 minutes until softened and caramelized. Season with salt and pepper, then push to the side of the pan.

Add the butter to the empty side of the skillet and let it melt. Pour in the beaten eggs and gently scramble them, stirring occasionally, for about 3-4 minutes until creamy and fluffy. Season with salt and pepper to taste.

On a large plate or platter, arrange the scrambled eggs on one section, the steak and vegetables together in the center, and the fresh avocado slices on the side. Optional: sprinkle parmesan over the avocado. Serve immediately while warm.