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About the Dish

2 x 4 ounces Hanger Steak
1 teaspoon PeachDish Salt
1/2 cup Stone-Ground 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 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.


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!