About the Dish

Per Serving
Calories 590
Total Fat 42 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 890 mg
Total Carbohydrates 19 g
Dietary Fiber 5 g
Sugar 7 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 Dubbel

Sometimes with a salad, we like a sweet beer to calm the dressing. For this dish, we suggest a Belgian Dubbel. The sweetness in a dubbel comes from the addition of caramelized candy sugar.

Currahee Burningtown Belgian Amber Ale, Franklin, North Carolina


Heat grill to medium-high heat, 350° to 400° F. You can also use a broiler or grill pan, if you prefer.
MISE EN PLACE • Halve and thinly slice 1 onion. Cut other onion into 1/2-inch thick rounds. • Cut or tear lettuce into bite-size pieces. • Chop green tomato. • Halve salad tomatoes lengthwise. • Peel and mince garlic. • Pick and chop basil and parsley leaves. • Cut okra at an angle into 1-inch pieces.
• Place a large skillet over medium heat. Add 1/4 cup olive oil. When oil is warm, add thinly sliced onion. Cook, stirring occasionally, until onion is golden, 3-4 minutes. • Add walnuts and half of garlic. Cook, stirring occasionally, until walnuts begin to toast, 3-4 minutes. • Transfer mixture to a bowl. Reserve skillet.
• Rub steaks with 2 teaspoons olive oil and steak seasoning. • Brush thick onion slices with 1 teaspoon olive oil.
• Return skillet to medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add okra. Cook, stirring occasionally, until okra is golden-brown, about 6 minutes. • Transfer okra to a large bowl.
• Add 1 tablespoon olive oil to skillet. When oil is hot, add green tomato, salad tomatoes and remaining garlic. Cook, stirring, until tomato is tender, about 2 minutes. • Add tomato mixture to okra. • Toss with basil, parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Add steak and thick onion slices to grill. Grill, covered, to desired doneness (about 3 minutes per side for medium-rare). • Remove steak and onions from grill, and let rest 5 minutes. • Slice steak against the grain.
• In a bowl, whisk together mustard, vinegar, sugar, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Whisk in walnut mixture.
• Toss lettuce with 1/4 cup dressing. Arrange on a serving platter. • Top with onion, steak and bleu cheese. Drizzle with remaining dressing, and enjoy!