**Serves 3-4**
INGREDIENTS:
2x 8oz Omaha Filet of Ribeye
Kosher salt/ cracked pepper
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4 oz good quality sweet cream butter, room temperature
2 cloves crushed garlic
1 tsp Harissa
Zest from 1 orange
¼ cup scallion, thinly sliced crosswise
4 Naan, available at most grocery stores (Pita or tortillas also are nice)
1-2 red onions, thickly sliced
2 yellow peppers, cored and sliced into ½” strips lengthwise
1 TBS Extra virgin olive oil
¼ cup Mint, thinly sliced
PREPARATION:
1. Remove Ribeye from the refrigerator and let it come to room temperature for 20 minutes.
2. If grilling, preheat your grill to high. If cooking on the stovetop, opt for a cast iron skillet.
3. Season generously all sides of the steak with kosher salt and cracked pepper.
4. If grilling, sear over direct heat, rotating 90* after 4-6 minutes. Continue to cook for 4 minutes, then flip and repeat. For medium rare, pull the steak when it is between 120-125*. Place a large dollop of zesty harissa butter on the ribeye and allow the steak to rest for 15 minutes before slicing.
5. Meanwhile, in a small bowl combine the butter, garlic, harissa, orange zest, and scallion. Mix until everything is evenly blended. Taste and adjust the seasoning with salt and pepper.
6. For the vegetables, toss red onion and peppers in olive oil and a dash of salt. Grill over medium-high heat until caramelized and tender. Off the heat in a small bowl, and toss with fresh mint.
7. Just before serving, warm naan over direct heat to soften it.
8. To serve, slice ribeye across the grain into thin ¼ “ slices. Layer naan with grilled veggies and zesty harissa butter-drenched ribeye. Garnish with an extra pinch of scallion and mint.
