Entube Harissa Chili Flank Steak Naan Pizza with Sundried Tomato & Caramelized Onions

The long awaited summer has arrived here in Ontario which means backyard dinning & entertaining. With Father’s Day a week away, I have created these simple BBQ Naan Pizzas for your celebrations to honour the wonderful dad’s out there.  

I am excited about my collaboration with ENTUBE, a company that provides flavourful pastes that are ready to use. I am always selective in the products I use and with their all natural ingredients, free of sugar and GMO, the ENTUBE pastes are a great complement to my family recipes. For this recipe, I have used their Harissa Chili Spiced Paste for a delicious flavourful rub to marinate the Flank Steak. Visit my appetizer, mains and dessert sections to see additional flavourful and creative dishes I incorporated with these pastes.

Enjoy xox


2 lbs. Beef  Flank Steak, 1 inch thick

3 tbsp. ENTUBE Harissa Chili Paste

1 tbsp. canola oil

1 cup goat feta, crumbled

1 cup baby arugula

4-5 naan bread


Caramelized Onions:

2 medium red onions, thinly sliced

3 tbsp. canola oil

1 tbsp. balsamic vinegar

Salt and fresh ground pepper


Sundried Tomato Sauce:

210 (mL) jar of julienne sundried tomatoes in oil

2 tbsp. capers

1 large garlic clove



In a small bowl, mix together Harissa Chili Paste with oil. Rub flank steak all over with mixture and place in refrigerator for at least one hour to marinate.


To make caramelized onions, in a large non-stick frying pan, heat oil over medium heat. Add onions and cook for 8-10 mins until onions are soft

and golden stirring occasionally. Stir in balsamic vinegar and season

with salt and pepper. Remove from heat and set aside to cool.

In a food processor, add all ingredients for sundried tomato sauce and pulse 3 to 4 times until a coarse texture and spreadable.

Remove steak from refrigerator and bring steak to room temperature. Preheat BBQ on high heat and spray grills to avoid steak from sticking.

Cook steak on each side for 6 mins for medium doneness. Place steak on cutting board and tent with aluminium foil to rest. Slice steak into thin slices against the grain.

Brush each side of naan bread with oil and grill over high heat 2 minutes each side.

Remove from heat and place on serving platter. Spread sundried tomato sauce, top with onions, steak and feta. Finish with baby arugula.

SERVINGS 4-6| PREP & COOK TIME approx. 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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