Grilled Ribeye Naan Recipe

Remove the ribeye from the refrigerator 20–30 minutes before cooking to bring it to near room temperature; pat dry with paper towels.

Combine 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika in a small bowl to make the steak rub. Rub the mixture evenly over both sides of the ribeye.

Preheat a grill or grill pan to high heat (about 500°F/260°C). Oil the grates or brush the steak lightly with oil to prevent sticking.

Grill the ribeye 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. For a 1" thick steak, 3–4 minutes per side is typical. Use tongs to flip only once.

Transfer the steak to a cutting board and tent with foil. Rest for 5–10 minutes to allow juices to redistribute.

Slice the rested ribeye thinly against the grain into strips about 1/4" thick. Keep warm.

Place the drained chickpeas, tahini, lemon juice and garlic clove in a food processor or blender.

Add parsley, cilantro and chives, then pulse to combine until herbs are chopped.

With the processor running, stream in 2 tbs olive oil and 2 tbs water (or reserved chickpea liquid) until the mixture becomes smooth and spreadable. Stop and scrape down the bowl as needed.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or water for desired brightness and consistency. Transfer to a bowl and set aside.

Warm the naan: brush both sides lightly with 1 tbs extra olive oil and heat on the grill or a hot skillet for about 30–45 seconds per side until warm and slightly charred in spots.

Lay each warm naan on a work surface. Spread a generous 2–3 tbsp of the green goddess hummus over each naan, leaving a 1/2" border.

Place 2 leaves of Bibb lettuce on each hummus-spread naan to create a crisp bed for the steak.

Top the lettuce with an even portion of sliced ribeye (about 4 oz / 113 g per naan if dividing evenly).

Scatter thinly sliced red onion over the steak and crumble goat cheese on top (about 2 tbs goat cheese per naan).

Season lightly with salt and freshly ground black pepper to taste. If desired, squeeze a little lemon over each naan for brightness.

Fold or roll the naan like a sandwich or serve open-faced. Serve immediately while warm.