About the Dish

8 ounces Potatoes
8 ounces Carrot
3 teaspoons Sorghum Syrup
3/4 teaspoon PeachDish Salt
3 ounces Arugula
8 ounces Sirloin Steak
1 pat Butter
Per Serving
Calories 430
Total Fat 17 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 770 mg
Total Carbohydrates 38 g
Dietary Fiber 7 g
Sugar 15 g
Protein 32 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

Extra Special Bitter (ESB)

The Extra Special Bitter, or ESB for short, is not necessarily the most common style of beer. A hopped amber beer that is popular with the English, it’s never had a great following in the US. However, that doesn't mean it is to be avoided. For steak with sorghum roasted carrots, we think an ESB is a perfect fit with enough malt to provide sweetness but at the same time a hop bite.

Green Man ESB

Shiraz - South Australia

Rich raspberry, boysenberry, and blueberry reduction notes are the hallmark flavors of an Aussie Shiraz. The ripeness pairs nicely with the subtle, sweet flavors given off by the sorghum. The wine’s zesty, peppery nuances pair nicely with sirloin.

Henry's Drive, Padthaway, Shiraz, South Australia


MISE EN PLACE • Heat oven to 400°F. • Peel potato. Cut into 1/4-inch dice. • Cut carrot into 1/4-inch dice.
• Grease a baking sheet with 1 teaspoon cooking oil. • In a bowl, toss potato and carrot with 2 straws sorghum. • Spread on baking sheet in a single layer. Season with 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper. • Roast in oven until tender, about 20 minutes.
When vegetables have cooked 10 minutes, in a bowl, toss arugula with 1 teaspoon olive oil. Season with 1/4 teaspoon PeachDish Salt.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook without disturbing until deeply seared on one side, about 3 minutes. • Flip steaks. Cook until bottom is seared, about 3 minutes. (For medium to medium-well, cook 1-2 minutes more per side).
• Transfer steaks to a plate. • Top each with half of butter. Let melt.
While steaks rest, toss potato and carrot with remaining 1 straw sorghum.
• Divide vegetables and salad between 2 plates. • Thinly slice steaks against the grain. Serve over vegetables, and enjoy!