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Publix Simple Meals

Steak and Potato Flatbreads With Tomato-Snap Salad

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare flatbread recipe - 30 minutes

-- Prepare salad; serve - 5 minutes

Steak and Potato Flatbreads


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)


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.

Tomato-Snap Salad


2 large tomatoes

8 oz fresh sugar snap peas

1 head butter lettuce

1/4 cup pre-sliced green onions

1 cup fried wonton strips

1/4 cup light Asian sesame dressing


-- Cut tomatoes into wedges and snap peas into bite-size pieces.

-- Separate lettuce leaves.


1. Place all ingredients in salad bowl (except lettuce).

2. Toss salad and serve on lettuce leaves.

Aprons Advice

-- Complete your meal with frozen vegetable blend, fresh fruit salad, and carrot cake for dessert.

-- You can also use our Publix Bakery Pizza Dough to makes the flatbreads or "crusts" for this recipe.

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Steak and Potato Flatbreads

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%

Tomato-Snap Salad

CALORIES (per 1/4 recipe) 160kcal; FAT 8g; CHOL 0mg; SODIUM 240mg; CARB 19g; FIBER 3g; PROTEIN 4g; VIT A 60%; VIT C 50%; CALC 6%; IRON 10%

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