GRILLED RIBEYE STEAK ON HOMEMADE NAAN FLATBREAD

Make yourself some grilled ribeye steak, zucchini and cherry tomatoes with melted burrata cheese on homemade naan flatbread. These flavors will pop in your mouth!

INGREDIENTS:

¾ cup balsamic vinegar
4 tsp elderberry syrup
1 lb ribeye steak
1 medium zucchini, halved lengthwise
1 ½ tbsp extra virgin olive oil, divided
¼ tsp kosher salt
½ tsp fresh ground pepper
½ tsp garlic powder
½ tsp dried rosemary
2 garlic cloves
4 flatbread rounds (homemade is optional)
8 oz burrata cheese, cut into small pieces
1 cup tricolor cherry tomatoes, halved
¼ cup sliced red onion, 1 inch pieces
½ cup fresh basil

Naan Flatbread 
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ cup plain yogurt
1 egg
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups
2 tbsp butter or canola oil
2 tsp garlic, minced (optional)

Tools 
Saucepan
Grill 
Mixing bowls 
Large skillet 
Instant read thermometer
Cutting board 
Knife

DIRECTIONS:

1. In a small saucepan, combine balsamic vinegar and elderberry syrup. Bring to a boil, then reduce to a simmer. Simmer for 12-14 minutes or until mixture has reduced by half. remove from heat and allow to cool to room temperature.
2. Heat grill to high
3. Pat both sides fo the steak dry with clean paper towel. Using 1/2 Tbsp olive oil, brush zucchini and then steak with oil
4. In a small bowl, combine salt, pepper, garlic powder and rosemary. Sprinkle spice mixture on both sides of zucchini and steak.
5. In another small bowl, whisk together minced garlic and 1 Tbsp olive oi. Brush mixture over top of each flatbread. Top with burrata, tomatoes and onion.
6. Grill zucchini halves and steak for 5 - 7 minutes on one side, flip, and grill 3-5 minutes more. Remove from the grill and allow to site for 7-10 minutes before cutting steak and zucchini into thin slices.
7. Lower grill to medium. Add flatbreads to grill and cook just until cheese melts and flatbread is golden brown. Top with sliced steak and zucchini and cook for 1-2 minutes more.
8. Serve with a drizzle of elderberry-balsamic sauce and fresh basil leaves for garnish.
9. For the naan bread, combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
10. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
11. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
12. Preheat a skillet to medium heat. 
13. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
14. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
15. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.