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.

Ingredients

• 2 large tomatoes
• 8 oz fresh sugar snap peas
• 1 head butter lettuce
• ¼ cup sliced fresh green onions
• 1 cup chow mein noodles
• ¼ cup Asian sesame dressing

Steps

1. Cut tomatoes into wedges and snap peas into bite-size pieces. Separate lettuce leaves.
2. Place all ingredients except lettuce in salad bowl. Toss to combine; serve on lettuce leaves.