For hearty, protein-rich mealtime nachos, flatbread crisps are piled high with barbecue beef skirt steak, pepper Jack cheese and pinto beans. Then topped with barbecue sauce, tangy dill pickle slaw and fresh cilantro.

Sheet Pan BBQ Steak Nachos

Place steak in a large resealable plastic bag. Pour 1/4 cup barbecue sauce over steak; seal bag. Turn bag to evenly coat steak with sauce. Marinate in refrigerator for 2 to 12 hours, turning bag occasionally. 

Place oven rack 6 in. from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil; heat under broiler until hot. Carefully remove pan from oven. Remove steak from marinating barbecue sauce; discard marinade in bag. Place steak in center of the hot baking pan.

Broil steak for 8 to 9 minutes or until steak reaches 130 degrees for medium-rare doneness or to desired doneness, turning halfway through. Remove from oven; loosely cover with foil and let rest for 10 minutes.

Cut steak into 1/4-in. pieces; transfer to a medium bowl. Add 1/4 cup barbecue sauce; stir until coated and set aside.

Place oven rack in center of oven. Preheat oven to 350 degrees. Line another large rimmed baking pan with parchment paper; spread 1 pkg. of flatbread crisps in prepared pan. Layer with 3/4 cup cheese, half of the steak and ¼ cup beans. Repeat layers using remaining ingredients in following order: remaining pkg. of crisps, steak, beans and cheese.

Bake for 8 to 10 minutes or until the cheese is melted. Meanwhile, prepare salad kit according to pkg. directions.

To serve, top nachos with prepared salad, red onion, jalapeño peppers, remaining 2 Tbsp. barbecue sauce. Garnish with cilantro, if desired.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.