Name: Grilled Steak Flatbread
Prep time: 15
Cook time: 15

This Grilled Steak Flatbread is the kind of recipe that looks like it came from a trendy restaurant but comes together in under 30 minutes. Tender, thinly sliced steak gets piled onto warm Stonefire^® naan with a tangy herbed yogurt sauce, peppery arugula, and pickled red onions — finished with a drizzle of garlic herb butter and a squeeze of fresh lemon. Deeply savory, a little fresh, and just rich enough to feel like a treat. Once you make it, it earns a permanent spot in the rotation.

2 Stonefire^® Original Naan
1 lbs. New York strip or skirt steak
1 tbsp. olive oil
1 tsp. kosher salt
Black pepper, to taste
4 tbsp. butter, melted
1 small garlic clove, finely grated
1 tbsp. chopped parsley or chives
Pinch of salt
1/2 cup Greek yogurt or sour cream
1 tbsp. lemon juice
1 small garlic clove, finely grated
1–2 tbsp. chopped herbs (parsley or chives)
Salt + pepper, to taste
1 cup arugula
Pickled red onion, for topping
Fresh herbs, for finishing
Lemon wedges, for serving

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1. Pat steak dry and season with olive oil, salt, and pepper. Grill over high heat for 3–5 minutes per side (depending on thickness and desired doneness). Remove from heat and rest for 10 minutes, then slice thinly against the grain.

2. Stir together melted butter, grated garlic, herbs, and a pinch of salt. Set aside.

3. In a small bowl, mix Greek yogurt (or sour cream), lemon juice, grated garlic, herbs, salt, and pepper. Adjust to taste.

4. Grill or warm Naan until lightly charred and soft.

5. Spread creamy garlic sauce over warm naan. Top with arugula, sliced steak, a drizzle of garlic herb butter, pickled red onions, and fresh herbs. Finish with a squeeze of lemon right before
serving.

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