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Steak and Potato Flatbreads
Recipes
Steak and Potato Flatbreads
4 servings
40 minutes total

Ingredients

  • 1 lb boneless grilling steaks (such as New York strip, ribeye, or sirloin)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 16 oz loaded potato salad (2 cups)
  • 2 Deli naan (or flatbreads)
  • ¼ cup sour cream
  • ¼ cup cooked bacon pieces
  • 2 teaspoons chipotle hot sauce (optional)

Steps

    1. Preheat grill on medium-high. Coat both sides of steaks with oil, salt, and pepper (wash hands); grill 3–4 minutes on each side 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    2. Meanwhile, place potato salad in microwave-safe bowl; microwave on HIGH 1–2 minutes until warmed, stirring halfway through cook time. Slice steaks thinly.
    3. Heat flatbreads following package instructions if desired. Spread sour cream over flatbreads; top with potato salad, steak slices, bacon, and hot sauce, if using. Cut into wedges or cut in half and fold for ease in handling. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 650, Total Fat 34g, Sat Fat 12g, Trans Fat 0g, Chol 110mg, Sodium 1390mg, Total Carb 47g, Fiber 3g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 36g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 15%