|YIELDS: 4 Servings||PREP TIME: 20 mins||COOK TIME: 15 mins||TOTAL TIME: 35 mins|
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
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ cup plain yogurt
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups
2 tbsp butter or canola oil
2 tsp garlic, minced (optional)
- 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.
- Heat grill to high
- Pat both sides fo the steak dry with clean paper towel. Using 1/2 Tbsp olive oil, brush zucchini and then steak with oil
- In a small bowl, combine salt, pepper, garlic powder and rosemary. Sprinkle spice mixture on both sides of zucchini and steak.
- 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.
- 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.
- 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.
- Serve with a drizzle of elderberry-balsamic sauce and fresh basil leaves for garnish.
- 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.
- Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
- Preheat a skillet to medium heat.
- Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
- 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.
- Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.