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 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

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.


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!