1. Prepare outdoor grill for direct grilling over medium-high heat. Rub steak with oil and place on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer steak to cutting board and tent loosely with foil; let stand 10 minutes
2. On rimmed baking pan, stir mushrooms and peppers and onions; spray with cooking spray. Place pan on hot grill rack; cover and cook 8 minutes or until vegetables are browned, stirring occasionally
3. Place naan on hot grill rack; cover and cook 1 minute or until grill marks appear. Turn naan and top with cheese; cover and cook 1 minute, or until cheese melts
4. Slice steak across the grain; top half of naan with steak and vegetables; fold naan over to enclose filling and secure with toothpicks. Serve sandwiches drizzled with chipotle mayo, hot sauce or mustard along with salad kit, if desired
- 12 g Total Fat
- 5 g Saturated fat
- 78 mg Cholesterol
- 531 mg Sodium
- 24 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 1 g Added sugars
- 30 g Protein
Shop Ingredients
Nutritional Information
- 12 g Total Fat
- 5 g Saturated fat
- 78 mg Cholesterol
- 531 mg Sodium
- 24 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 1 g Added sugars
- 30 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Rub steak with oil and place on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer steak to cutting board and tent loosely with foil; let stand 10 minutes
2. On rimmed baking pan, stir mushrooms and peppers and onions; spray with cooking spray. Place pan on hot grill rack; cover and cook 8 minutes or until vegetables are browned, stirring occasionally
3. Place naan on hot grill rack; cover and cook 1 minute or until grill marks appear. Turn naan and top with cheese; cover and cook 1 minute, or until cheese melts
4. Slice steak across the grain; top half of naan with steak and vegetables; fold naan over to enclose filling and secure with toothpicks. Serve sandwiches drizzled with chipotle mayo, hot sauce or mustard along with salad kit, if desired