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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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3-4
5 minutes
20 minutes
Preheat your Blackstone griddle to high heat until it’s smoking hot.
While the grill heats, pat dry the NY strip steaks, coat lightly with olive oil, and season generously with Blackstone Steakhouse Seasoning. Add a little olive oil to the griddle and cook the steaks to your preferred doneness (medium recommended).
While the steaks cook, place 4-5 mini bell peppers on the griddle, flipping occasionally until they are charred on all sides. Remove, cut off the top stem, and slice lengthwise in half.
Cook the cherry tomatoes just outside the high-heat zone until slightly blistered, ensuring they have a little oil and seasoning with steakhouse seasoning. Remove once blistered.
In a small bowl, mix Duke's mayo, Worcestershire sauce, balsamic glaze, Blackstone Steakhouse Seasoning, and the juice from one lime. Set aside.
Once everything is cooked, scrape clean the griddle, reduce to medium-low heat, and add a little olive oil to toast the naan flatbread. Place naan on the griddle until lightly toasted, then flip.
Build the flatbread: spread a layer of the prepared sauce, add bell peppers, tomatoes, and slices of fresh mozzarella. Place the flatbread on a cooling rack over the heat, cover with a dome to melt the cheese without burning the bread.
Once the cheese is melted, add some arugula lightly tossed in oil and seasoned with salt and pepper. Top with sliced steak.
Drizzle with a little balsamic glaze, slice, and serve. Enjoy!
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