• 1 8-oz. pouch Cattleman’s Selection® Portioned All-Natural* Sliced Fire Grilled Steak
  • 4 ea. Chef’s Line® Mini Naan Bread
  • 4 oz. Chef’s Line Organic Basil Pesto
  • 1 c Cross Valley Farms® Spring Herb Salad Mix or Arugula
  • ½ c Mini Heirloom Tomatoes
  • ¼ c Sliced Red Onions


Restaurant Prep:

  1. Portion 4 ea. naan bread in sandwich bag.
  2. Slice red onions and portion in a deli container.
  3. Portion remaining ingredients in proper containers.
  4. Assemble kit and hold in cooler for pick-up. Use tamper-evident labels where appropriate.

Assemble at home:

  1. Warm naan bread in oven, toaster or on a griddle.
  2. Sauté steak slices on a griddle or sauté pan over high heat for 1-2 minutes.
  3. Cut mini heirloom tomatoes in half.
  4. Assemble sandwich with pesto, greens, sliced red onions, tomatoes and warmed steak slices on warm naan bread.

Supplies for Meal Kit:

Monogram® Tamper Evident Bag
8-oz. paper deli cup with lid
Monogram 2" x 4” Tamper Evident Label
4-oz. plastic soufflé cup with lid
Paper sandwich bag

Kit serves 2.

Click below to download an at-home instructions template for this recipe that you can include in your customers' meal kit orders. Please view this template in "Print Layout" when opening in Word.

*No artificial ingredients. Minimally processed.