About the Dish

8 ounces Grass-Fed Fajita Beef
1 teaspoon Spice Blend
1/2 teaspoon PeachDish Salt
1 Onion
6 ounces Sweet Peppers
3 ounces Mixed Mushrooms
6 small Flour Tortillas
1 Lime
2 packets Sour Cream
1 ounce Cotija Cheese
4 sprigs Cilantro
Per Serving
Calories 660
Total Fat 26 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1280 mg
Total Carbohydrates 63 g
Dietary Fiber 6 g
Sugar 13 g
Protein 42 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.

Sauvignon Blanc - Marlborough, New Zealand

Fajitas are a complex mix of assertive flavors, and although the main protein is beef, I’d like to recommend a white wine that mimics the essence of a margarita. New Zealand Sauvignon Blancs are a kaleidoscope of tropical flavors that complement Tex-Mex dishes very well, and the ripe citrus tones resonate with the lime and the spice in the fajitas.

Tin Pot ‘Hut,’ Sauvignon Blanc, Marlborough, New Zealand


MISE EN PLACE • Place a heavy baking or roasting pan in the center of oven. Heat oven to 450° F. • Peel and halve onion. Cut into thin wedges. • Discard pepper stems and seeds. Dice flesh. • Discard tough mushroom stems. Thinly slice caps. • Cut lime into wedges. • Pick and chop cilantro leaves.
Coat steak with 1 teaspoon cooking oil. Rub with half of fajita spice and 1/4 teaspoon PeachDish Salt.
• Carefully place steak on the hot pan in oven. Roast 2 minutes. • Stir, and roast 2 minutes more. • Transfer steak to a plate or bowl to rest.
While steak roasts, in a small bowl, combine onion, mushrooms, peppers, 1 teaspoon cooking oil, remaining fajita spice and 1/4 teaspoon PeachDish Salt.
Carefully spread seasoned vegetables on the hot pan, and return pan to oven. Roast until vegetables are cooked and lightly browned, 10-12 minutes.
Remove the cooked vegetables from oven, add steak and juices back to the pan, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
• Arrange tortillas, lime wedges, sour cream, Cotija cheese and cilantro as garnishes at your table. • Fill tortillas as desired, and enjoy!