Sheet Pan Steak Fajita Salad with Baby Kale

Name: Sheet Pan Steak Fajita Salad with Baby Kale
Total time: 50 min
Ingredients: 1 lb Steak, skirt or hanger, thinly sliced against the grain; ¼ cup + ¼ cup Adobo Lime Marinade and Vinaigrette (ingredients listed separately); 8 oz Baby kale; 1 cup Cheese, shredded cheddar or Mexican blend; 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

mealplans.cooksmarts.com

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

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Cooking tools:

Oven
Baking sheet
Aluminum foil
Fork
Whisk
Mixing bowl
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Spatula
Freezer
Refrigerator
Serving platter
Plate

Ingredients

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