The Certified Hereford Beef steak mixes with fresh mozzarella on top of a flatbread to create an easy and delicious lunch.
Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.
1 to 1-1/4 pounds Certified Hereford Beef top sirloin filets, cut 1 inch thick
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
3/4 cup fresh mozzarella cheese, cut into 1/2 inch pieces
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 pita breads
Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.