Steak and Potato Flatbreads with Tomato-Snap Salad

I spend a lot of time on the internettes.  It is a little like a pirate finding a treasure (only without the actual financial gain or that bad pirate smell…I feel certain pirates were really stinky, don’t you?) when I find a really good site.  I found these great pictures this morning. 

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I’m making this tonight.  I went to Publix the other day and looked through some of their Apron’s Simple Meals recipes.  I always find some really good stuff…again like a pirate without the money or lingering smell.

Steak and Potato Flatbreads with Tomato-Snap Salad

Steak and Potato Flatbreads Ingredients

1 pound grilling steaks

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon pepper

16 oz baked potato salad from deli

2 flatbreads

4 tablespoons sour cream

¼ cup cooked bacon pieces

2 teaspoons chipotle pepper sauce (optional)

Preparation

Preheat grill.  Coat both sides of steaks with oil, salt and pepper; grill 3-4 minutes on each side or until 145 degrees (for medium-rare).  Remove steaks from grill and let stand 4-5 minutes.

Microwave potato salad in microwaves-safe bowl on HIGH for 1-2 minutes or until warmed.  Slice steaks thinly.

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). 

Tomato-Snap Salad Ingredients

2 large tomatoes

8 oz fresh sugar snap peas

1 head butter lettuce

¼ cup sliced green onions

1 cup fried wonton strips

¼ cup light Asian sesame dressing

Preparation

Cut tomatoes into wedges and snap peas into bite-size pieces.  Separate lettuce leaves.  Place all ingredients in a salad bowl (except lettuce).  Toss and serve on lettuce leaves.

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