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Sheet Pan Steak Fajita Salad with Baby Kale
and guacamole

Active: 30 Total: 50

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 adds 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 hash. 



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
  • Pepitas / pumpkin seeds - 1/4 cup
Roasted Bell Peppers and Onions:
  • Bell peppers, any color - 2 , sliced
  • Onions, medium - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • 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)
  • Bragg's / coconut aminos - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Oil, cooking - 1/4 cup


  1. Make marinade / vinaigrette - Whisk together lime juice (portion for marinade / vinaigrette), honey, adobo sauce, aminos, cumin, and oil (portion for marinade / vinaigrette). (Can be done up to 5 days ahead)

  2. 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)

  3. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. 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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  1. 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).

  2. 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.

  3. Meanwhile, drain marinade off steak (discard marinade). Season steak with some salt and pepper.

  4. Remove pan from oven and spread steak slices out on top of pepper and onions.

  5. Broil for another 4 to 10 minutes, until steak is cooked to your liking.

  6. 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).

  7. Toss baby kale with reserved Adobo Lime Vinaigrette until dressed to your liking. Divide between serving plates and top each portion with steak, peppers and onions, pepitas, and guacamole. Enjoy!



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