About the Dish

12 ounces Sweet Potato
8 ounces Apple
1/4 teaspoon Dried Thyme
8 ounces Grass-Fed Sirloin
1/2 teaspoon PeachDish Salt
1 packet Sour Cream
1 packet Grey Poupon Dijon Mustard
1/2 teaspoon Red Wine Vinegar
Per Serving
Calories 410
Total Fat 9 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 610 mg
Total Carbohydrates 50 g
Dietary Fiber 7 g
Sugar 19 g
Protein 31 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


A steak served with apples and sweet potatoes screams German beer—or at least German-style. For this dish, we are going to suggest a slightly lesser-known style of German Lager known as a kellerbier, aka "cellar beer". North Carolina's own Burial Brewing makes such a beer under the moniker Blood Tusk: a hazy yellow lager traditionally hopped with lots of biscuit flavor from the malt. These flavors are like adding a thick slice of bread to go with the steak, apples, and sweet potato. Granted, finding a kellerbier might be difficult, so we suggest a traditional lager as a substitute.

Sangiovese Blend - Tuscany, Italy

There are soft cherry and wild berry notes in a super Tuscan blend. I also get red apple skin that I think will go well with the steak and apple combination in this dish.


MISE EN PLACE • Heat oven to 400° F. • Peel sweet potato. Cut in 1/4-inch dice. • Peel apple. Cut in 1/4-inch dice.
• On a baking sheet, toss sweet potato with 1/2 teaspoon olive oil and 1/4 teaspoon PeachDish Salt. Roast 10 minutes. • Add apple to baking sheet. Sprinkle thyme over sweet potato and apple. Roast until tender, about 10 minutes.
While potato roasts, season steak on all sides with a total 1/4 teaspoon PeachDish Salt.
In a bowl, whisk together sour cream, mustard and vinegar.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking 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 sides. (For medium, cook 2-3 minutes total on sides. For medium-well, cook 4-6 minutes total on sides.) • Transfer steak to a plate. Let rest.
• Divide sweet potato mixture between 2 plates. • Thinly slice steak against the grain. • Divide steak between plates. Drizzle with sauce, and enjoy!