About the Dish

8 ounces Hanger Steak
3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
2 pats Butter
2 sprigs Oregano
2 sprigs Basil
1 Red Onion
8 ounces Snap Beans
Per Serving
Calories 470
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 700 mg
Total Carbohydrates 41 g
Dietary Fiber 6 g
Sugar 6 g
Protein 32 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Barley Wine

Steak always demands a big bold beer. For us, it doesn’t get any bolder than a barley wine. The Roman army marched on wine, but when out of grapes they would make barley wine. Barley wine is a beer where every available sugar has been removed from the malt bill to give yeast plenty of food to produce lots of alcohol. For this dish, we suggest a barley wine that brings lots of malt sweetness, lots of bitter, and lots of alcohol to complement the big steak flavor.

21st Amendment Lower DeBoom, San Francisco, California

Cabernet Sauvignon Blend - Bordeaux, France

Bordeaux is known for its structure and flavors of dark berry fruit, and is a classic pairing with the assertive flavors of hanger steak, so often used in French Bistro cooking. Cabernet Sauvignon has an inherent green note that will echo the flavors of the herbs as well as the green beans. It is all tied together with a good dose of brisk acidity that keeps everything in balance.

Chateau Greysac, Medoc, France


Season steak on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE • Pick and chop oregano and basil leaves. • Trim beans. Cut into 2-inch pieces. • Peel, halve and thinly slice onion.
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
While grits simmer: • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steak. Cook without disturbing until well-browned on the bottom, 2-3 minutes. • Flip, and cook until browned on bottom, 1-2 minutes. • For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on sides. For medium-well, cook 4-6 minutes total on sides.)
• Sprinkle a plate with herbs. • Transfer steak to plate. Roll in herbs, and let rest 4-5 minutes.
• While steak rests, place steak pan over medium heat. Add 1 teaspoon cooking oil. Add onion. Cook, stirring occasionally, until onion begins to brown, 2-3 minutes. • Add beans. Cook, stirring occasionally, until beans are just tender, about 4 minutes. • Remove pan from heat. Add 1 pat butter and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired.
• Stir remaining 1 pat butter into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with PeachDish Salt.
• Slice steak against the grain. Stir any resting juices into vegetables. • Divide steak, grits and vegetables between 2 plates. Enjoy!