Ingredients

Balsamic Glaze

½ cup Balsamic Vinegar

Caramelized Onions

3 tbsp butter

1 cup White or yellow Onion, sliced thin

Seared Steak

2 Sirloin

Salt and Pepper

2 tbsp canola oil

2 tbsp butter 

2 cloves of garlic smashed

Assemble Flatbread

2-3 Naan

Olive oil

Thinly sliced steak

Caramelized onions

Cheese of choice, I recommend goats or blue cheese

Arugula (optional)

Balsamic glaze

Method

Balsamic Glaze: Put the ½ cup of balsamic vinegar in a small pot on medium high heat until a simmer is reached. Reduce heat to medium low, and allow the vinegar to simmer for approximately 20 minutes. When it coats the sides of the pot and the spoon after a stir, it is done. 

Caramelized Onions: Melt 2 tbsp of butter in a saucepan and add the sliced onion. Cook on low, stirring often until the onions turn translucent and then caramelize, about 20 minutes. 

Seared Steak: In a frying pan, heat the canola oil on medium heat until it shimmers and starts to smoke. Pat the sirloin steaks with a paper towel to dry them off and generously season them with salt and pepper. When the oil is hot, put the steaks in the pan and press down any part that begins to lift from the cooking process. We are looking for a nice even sear. Sear side one for 90 seconds, or until the steak forms a crust. Flip and sear side two for 30 seconds. Add the butter and garlic to the pan and tip it towards you so that the butter pools. Use a spoon to baste the butter over your cooking steak. Continue to baste and cook the steak until the desired doneness. Rest steak for at least 8 minutes on a plate under aluminum foil before slicing. Slice against the grain in thin pieces. 

Assemble Flatbread: 

Preheat oven to 425 degrees fahrenheit. Brush olive oil on each naan right to the edges. Top with steak, caramelized onions and cheese. Bake directly on rack about 8 minutes, the naan will become toasty on the edges. Top with arugula and drizzle with balsamic glaze.