About the Dish

8 ounces Beets
1/2 teaspoon PeachDish Salt
8 ounces Hanger Steak
3 ounces Watercress
1/2 ounce Walnuts
1/2 Lemon
1 ounce Fig Balsamic Vinegar
1 pat Butter
1 ounce Dried Cherries
1 ounce Parmesan Cheese
Per Serving
Calories 490
Total Fat 26 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 700 mg
Total Carbohydrates 27 g
Dietary Fiber 4 g
Sugar 20 g
Protein 35 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

Belgian Quad

Whenever a dish mentions fig flavors, our mind always goes to dark Belgian ales. In this case, we suggest a big Belgian quad brewed in Decatur, Georgia. The fig flavors in the Three Taverns Quasimodo will be the perfect complement.

Chiavennasca, Lombardy, Italy

Chiavennasca is Nebbiolo from the Veneto Region of Italy, and sometimes undergoes a drying process, like Amarone. Such a wine is perfect with hanger steak as its bolstered structure goes well with heavy proteins like hanger steak, and the dried notes of the grape carry through to match nicely with the fig balsamic.


• Heat oven to 425° F. • Peel beets. Halve lengthwise, and thinly slice crosswise. • On a baking sheet, toss beets with 1 teaspoon olive oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer. • Roast in oven until beets are tender with crisp edges, about 15 minutes.
MISE EN PLACE • Chop walnuts. • Discard any tough watercress stems. Cut watercress. • Halve lemon. Juice 2 teaspoons (save remaining lemon for another use).
Season steak on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Place a skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add steak. Cook without disturbing until browned on bottom, about 3 minutes. • Flip, and cook without disturbing 2-3 minutes for medium-rare. (For medium to medium-well, cook 1-2 minutes more per side.) • Transfer steak to a plate. Reserve skillet. Let steak rest 5 minutes.
While steak rests: • Add vinegar and 1/4 cup water to skillet. Remove from heat. • Stir in butter.
In a bowl, toss beets with watercress, cherries, walnuts, 1 teaspoon olive oil and measured lemon juice.
• Thinly slice steak against the grain. • Divide steak between 2 plates. Top with pan sauce. • Divide salad between plates. Sprinkle Parmesan over salads, and enjoy!