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About the Dish

2 each Georgia Grown Strip Steak
1 teaspoon PeachDish Salt
12 ounces New Potatoes
6 ounces Spinach
2 pats Butter
1 each Yellow Onion
1 tablespoon All Purpose Flour
1/2 cup Heavy Whipping Cream
3/4 ounce Gruyere Cheese
2 sprigs Parsley
Per Serving
Calories 1010
Total Fat 49 g
Saturated Fat 20 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 8 g
Cholesterol 113 mg
Sodium 1284 mg
Total Carbohydrates 50 g
Dietary Fiber 7 g
Sugar 10 g
Protein 90 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.


Heat oven to 425° F. Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt. Let stand at room temperature.
Prepare your mise en place: Remove and discard spinach stems. Cut or tear leaves into bite-size pieces. Peel and dice onion. Cut potatoes into 1/2-inch pieces. Pick and finely chop parsley leaves.
In a mixing bowl, toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Spread on a heavy baking sheet in a single layer. Roast until browned and tender, 15-20 minutes.
Place a large saucepan over medium heat, and add butter. When butter has melted, add onion. Cook, stirring, until onion starts to become translucent, 2-3 minutes.
Stir in flour. Add spinach leaves and remaining 1/4 teaspoon PeachDish Salt, and stir to combine. When leaves have wilted, stir in cream and 1/2 cup water. Bring to a simmer, then reduce heat to low. Simmer, stirring frequently to prevent sticking on the bottom of pan, until greens start to become tender and cream is reduced, 6-10 minutes. Remove from heat, cover and set aside to keep warm.
Heat a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) Remove steaks from the pan, and let rest at least 5 minutes before serving.
Stir Gruyere into spinach. Toss potatoes with parsley.
Serve steaks with potatoes and creamed spinach on the side. Enjoy!