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