Steak and Potato Flatbreads

Ingredients
1 lb grilling steaks (such as NY-strip, ribeye, or sirloin)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
16 oz Deli baked potato salad (2 cups)
2 Deli naan (or flatbreads)
4 tablespoons sour cream
1/4 cup cooked bacon pieces
2 teaspoons chipotle pepper sauce (optional)

Steps

1. Preheat grill. Coat both sides of steaks with oil, salt, and pepper; grill 3–4 minutes on each side or until 145°F (for medium-rare). Remove steaks from grill and let stand 4–5 minutes.
2. Microwave potato salad in microwave-safe bowl on HIGH for 1–2 minutes or until warmed. Slice steaks thinly.
3. Heat flatbreads, if desired, following package instructions. Spread sour cream over each flatbread. Top with potato salad, steak slices, bacon, and pepper sauce. Cut into wedges (or cut in half and fold each sandwich for ease in handling). Serve.

CALORIES (per 1/4 recipe) 670kcal; FAT 31g; CHOL 105mg; SODIUM 1130mg; CARB 46g; FIBER 3g; PROTEIN 33g; VIT A 4%; VIT C 10%; CALC 10%; IRON 20%