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About the Dish

8 ounces Flank Steak
1 tablespoon Blackening Spice
1/4 teaspoon PeachDish Salt
8 ounces Lettuce
1 each Apple
3 sprigs Parsley
3 sprigs Cilantro
1 ounce Pecans
1 ounce Blue Cheese
1/4 cup T. Lish Sweet Garlic Dressing
Per Serving
Calories 502
Total Fat 32 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 12 g
Cholesterol 82 mg
Sodium 731 mg
Total Carbohydrates 22 g
Dietary Fiber 5 g
Sugar 13 g
Protein 31 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.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Season flank steak on all sides with blackening spice and 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Tear or cut lettuce into bite-size pieces. Quarter, core and thinly slice apple. Pick parsley leaves. Pick cilantro leaves.
Heat a sauté pan over medium-high heat. Coat with 2 teaspoons cooking oil. When oil is hot and shimmering, carefully add flank steak. Please note: Be sure to have good ventilation in your kitchen when you cook the steak, as it will produce a considerable amount of smoke. You can also grill the steaks, if you prefer.
Cook until well browned on the bottom, about 2 minutes. Turn over and cook 1-2 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 total additional minutes while turning. For medium-well, cook 4-6 total additional minutes while turning.) Remove cooked steaks from the pan, and leave on the plate to rest 5 minutes.
In a large bowl toss lettuce, apple, parsley and cilantro with dressing. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Cut steak in half with the grain. Thinly cut each piece against the grain into 1/4-inch-thick slices.
Divide salad between 2 plates or bowls. Top with pecans, steak and blue cheese crumbles. Enjoy!