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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 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
In a large bowl toss lettuce, apple, parsley and cilantro with dressing. Taste and adjust seasoning as desired with remaining PeachDish Salt.
6
Cut steak in half with the grain. Thinly cut each piece against the grain into 1/4-inch-thick slices.
7
Divide salad between 2 plates or bowls. Top with pecans, steak and blue cheese crumbles. Enjoy!