Prepare the Grill: Load the kamadostyle grill's fire bowl with a 2-inch layer of natural lump charcoal. Light it using a paper towel in the coals or a charcoal-safe fire starter. Place a diffuser plate in the fire bowl and add a foil drip pan with water and herb sprigs (optional) on the plate. Set the grill grate over the diffuser plate. Close the lid and preheat to 250°F (121°C), adjusting vents for temperature control.

Season and Cook the Steak: Pat the steak dry, pierce it with a fork, and season with salt. Place the steak on the preheated grill, insert a programmable thermometer, and cook for about 22 minutes until the thermometer reads 135°F (57°C).

Prepare Reverse Marinade: In a shallow dish, combine onion, garlic, oil, vinegar, salt, and pepper to taste. Set aside

Sear the Steak: Remove the partiallycooked steak and lower the grill grate closer to the charcoal for high-heat grilling. Brush the grate clean and heat to about 600°F (315°C) for 2 to 5 minutes.

Return steak to grill, sear for 1-2 minutes per side, or until thermometer registers 145°F (63°C) for medium-rare. Remove the steak and place it in the Reverse Marinade for 10-12 minutes.

Prepare Bruschetta: Combine tomato, onion, garlic, basil, oil, and vinegar in a bowl. Season with salt and pepper.

Carve and Marinate: Slice the steak thinly across the grain and return it to the marinade. Set aside.

Assemble: Grill naan until lightly toasted, spread with ricotta, top with Bruschetta, and arrange steak slices. Drizzle with balsamic glaze and cut each naan in half to serve