Summertime Steak Flatbread Sandwich

Pre-heat convection oven to 350ºF

1. Cook corn in a non-stick pan, over high heat, for approximately 1 minute to slightly char the edges. Remove from heat and reserve warm.

2. Toss hanger steaks with 2 tablespoons vegetable oil to lightly coat each steak. Grill steaks to medium over a hot grill. Remove from grill allowing meat to rest for 3-5 minutes and then slice each steak, across the grain into ¼ inch thick slices. Toss steak slices with ¼ cup of Mrs. Dash® Original Seasoning Blend and reserve warm.

3. On the bottom half of each warmed flatbread, spread 1 teaspoon of steak sauce. Sprinkle ¼ teaspoon of Mrs. Dash® Original Seasoning Blend evenly over the steak sauce on each flatbread.

4. Evenly distribute 1 tablespoon of charred corn, 4 red onion rings and 4 tomato halves over steak sauce and Mrs. Dash on each flatbread.

5. Place 1/8 cup of shredded lettuce over the red onion rings and tomato halves of each flatbread. Top lettuce with 3 oz. of sliced steak for each flatbread.

6. Fold wrap in half (top half folded over the steak and accompaniments) and serve immediately.

This recipe includes 230 calories, 5g fat and 370mg sodium per serving.

Hints:

• ¾ total cups of grated Colby/Jack cheese could be added to the recipe if desired for additional mouth feel and flavor: add to the build in step 5; sprinkling ½ Tbsp. of the cheese over the steak on each wrap.
• Another low sodium cheese option would be a 4-cheese Mexican blend.
• Flatbread may be warmed via 4 options: wrapped in foil (like tortillas) and warmed in a 350°F convection oven; warmed on a 350°F griddle; warmed in a microwave for approximately 10-15 seconds in batches of 4; on a hot grill to warm.