Sheet Pan Steak Fajita Salad with Baby Kale
and guacamole

Name: Sheet Pan Steak Fajita Salad with Baby Kale
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb Steak, skirt or hanger, thinly sliced against the grain; ¼ cup + ¼ cup Adobo Lime Marinade and Vinaigrette (ingredients listed separately); for roasting Foil; 8 oz Baby kale; 1 cup Cheese, shredded cheddar or Mexican blend; for serving Tortilla chips (opt); 2 Bell peppers, any color, sliced; 1 Onions, medium, sliced; 1 Tbsp Oil, cooking; 1 tsp Cilantro leaves, chopped; 1 Avocados, mashed; 2 tsp Lime juice; 1 Tbsp Lime juice; 1 Tbsp Honey; 2 tsp Adobo sauce (from a can of chipotles in adobo); 2 tsp Soy sauce, low-sodium; 1/2 tsp Cumin, ground; 1/4 cup Oil, cooking

Active: 30 Total: 50

Original GF Paleo Vegetarian

Sheet Pan Steak Fajita Salad with Baby Kale

Broiling the peppers, onions, and steak gives them the same high heat treatment that sauteeing them in a skillet would, but gets the job done on a single sheet pan. Guacamole and tortilla chips add taco-night fun to this entree salad.
Smarts #1: Be sure to keep a close eye on everything as it cooks since the intensity of broilers can vary.
Smarts #2: Cook extra bell peppers and onions tonight and save some for Thursday's burritos.

Ingredients

Metric

Servings:

Steak Fajita Salad:

Steak, skirt or hanger - 1 lb , thinly sliced against the grain
Adobo Lime Marinade and Vinaigrette (ingredients listed separately) - ¼ cup + ¼ cup
Foil - for roasting
Baby kale - 8 oz
Cheese, shredded cheddar or Mexican blend - 1 cup
Tortilla chips (opt) - for serving

Roasted Bell Peppers and Onions:

Bell peppers, any color - 2 , sliced
Onions, medium - 1 , sliced
Oil, cooking - 1 Tbsp

Guacamole:

Cilantro leaves - 1 tsp , chopped
Avocados - 1 , mashed
Lime juice - 2 tsp

Adobo Lime Marinade and Vinaigrette:

Lime juice - 1 Tbsp
Honey - 1 Tbsp
Adobo sauce - 2 tsp (from a can of chipotles in adobo)
Soy sauce, low-sodium - 2 tsp
Cumin, ground - 1/2 tsp
Oil, cooking - 1/4 cup

Prep

Make marinade / vinaigrette - Whisk together lime juice (portion for marinade / vinaigrette), honey, adobo sauce, soy sauce, cumin, and oil (portion for marinade / vinaigrette). (Can be done up to 5 days ahead)
Steak - Slice steak into thin strips against the grain. Tenderize with a fork and combine with first portion of marinade / vinaigrette (reserve second portion to dress the salad). (Tip: Freezing the steak for 10 minutes will make it easier to thinly slice.) Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Make guacamole - Chop cilantro. Mash avocados and chopped cilantro together. Add lime juice (portion for guacamole). Season with some salt and pepper.

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Make

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source. Line a sheet pan with foil (this is not necessary but will make clean-up much easier).
Spread bell peppers and onions out on prepared sheet pan and toss with oil (portion for peppers and onions). Season with some salt. Slide pan under the broiler and broil, stirring halfway through, until nearly tender, 4 to 6 minutes.
Meanwhile, drain marinade off steak (discard marinade). Season steak with some salt and pepper.
Remove pan from oven and spread steak slices out on top of pepper and onions.
Broil for another 4 to 10 minutes, until steak is cooked to your liking.
Reserve about 1 cup / 235 mL of cooked peppers and onions if making Thursday’s meal (this is for 4 servings, adjust if customizing; if not making Thursday’s meal just skip this step and enjoy all of the peppers and onions with tonight’s salads).
Toss baby kale and cheese with reserved Adobo Lime Vinaigrette until dressed to your liking. Divide between serving plates and top each portion with steak, peppers and onions, and guacamole. Enjoy with tortilla chips.

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