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About the Dish

2 x 4 ounces Hanger Steak
1 teaspoon PeachDish Salt
1/2 cup Grits
2 pats Butter
2 sprigs Oregano
2 sprigs Basil
1 small Red Onion
8 ounces Snap Beans
Per Serving
Calories 474
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 59 mg
Sodium 860 mg
Total Carbohydrates 45 g
Dietary Fiber 6 g
Sugar 4 g
Protein 30 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Season the steaks on all sides with a total 1/4 teaspoon PeachDish salt. Let stand at room temperature.
Prepare your mise en place: Pick and chop oregano and basil leaves, and combine them on a small plate. Remove and discard green bean tips; cut beans into 2-inch pieces. Peel, halve and thinly slice red onion.
In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in the grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes. Uncover and stir in 1 pat butter just before serving.
Heat a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. When the oil is shimmering add the steaks. Cook beef about 2 minutes, or until well browned on the bottom. Turn and cook 1-2 minutes more. For rare to medium-rare, roll briefly on remaining sides. For medium, cook 2-3 minutes total on the sides. For medium-well, cook 4-6 minutes total on the sides.
Remove cooked steaks from the pan, roll in plate of chopped herbs and leave on the plate to rest 4-5 minutes.
Reduce heat to medium. Add remaining 1 teaspoon cooking oil. And onion, and cook until lightly browned and starting to become translucent. Add green beans, and cook while stirring until they start to become tender but still have a bit of crunch, about 4 minutes. Remove from heat, season with 1/4 tsp. PeachDish Salt, and stir in remaining 1 pat butter. Taste and adjust seasoning as desired.
Cut steaks against the grain into 1/4-inch-thick slices. Stir any resting/carving juices from the steaks into the vegetables.
Serve steak with grits and vegetables on the side. Enjoy!