About the Dish

3 stalks Celery
1/4 teaspoon Celery Seeds
1/2 Lemon
1 clove Garlic
4 sprigs Mint
1/2 ounce Pecans
1 tablespoon Grated Parmesan
1 small Baguette
8 ounces Hanger Steak
3 ounces Spicy Greens
Per Serving
Calories 550
Total Fat 31 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 910 mg
Total Carbohydrates 35 g
Dietary Fiber 4 g
Sugar 3 g
Protein 34 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


MISE EN PLACE • Heat oven to 350° F. • Thinly slice celery crosswise. • Halve lemon. Juice 1 half (save remaining half for another use). • Peel and mince garlic. • Pick and finely chop mint leaves. • Finely chop pecans.
In a large bowl, combine celery, celery seed, lemon juice, garlic, 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt.
• In a small bowl, combine mint, pecans and Parmesan cheese. • Drizzle with 2 tablespoons olive oil, and stir well. Tip: For a smoother pesto, combine ingredients in a blender or food processor.
Bake bread until warmed through, about 10 minutes.
While bread bakes, season steak on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steak. Cook without disturbing until well-browned on the bottom, 2-3 minutes. • Flip, and cook until browned on bottom, 1-2 minutes. • For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on sides. For medium-well, cook 4-6 minutes total on sides.) • Transfer to a plate. Let rest 5 minutes.
• Add spicy greens to celery mixture. Toss to combine. • Divide between 2 dinner plates. • Slice bread as desired. Divide between plates.
• Slice steak thinly against the grain • Divide steak between plates. • Top each steak with mint pecan pesto. Enjoy!