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.
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.
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.
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.
Ingredients
Directions
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.
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.
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.
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.