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Summertime Steak Flatbread Sandwich

Warm, fluffy flatbread with grilled steak slices, charred sweet corn, red onion, tomatoes and Romaine lettuce with seasoned steak sauce

Yield: 24 servings


  • 1 1/2  c
  • Sweet yellow and white mixed frozen corn, thawed
  • 24  ea
  • Hanger Steaks, 3 oz
  • 2  tbsp
  • Vegetable Oil, trans fat free
  • 1/4  c Mrs. Dash® Original Blend
  • 24  ea
  • Flatbread Wrap, 6” diameter, warmed
  • 1/2  c
  • Low-Sodium Steak Sauce, commercially prepared
  • 2  tbsp
  • Mrs. Dash® Original Blend Seasoning
  • 1  medium
  • Red Onion, thinly sliced into rings, pulled apart (approx 96 rings needed)
  • 48  ea
  • Red Pear Tomatoes, halved
  • 3  c
  • Romaine Lettuce, thinly shredded
  • 3/4  c
  • Colby Jack Cheese, Grated (optional)


  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 steaks with 2 tablespoons oil to lightly coat. Grill steaks to medium over 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 and ½ tablespoon of cheese over the onions rings/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.
  7. Option: Flank steak, flat iron steak or other lean cuts of beef could be utilized instead of the hanger steak.