|2 servings||calories per servings 1020||protein serving 88 g||carbs per serving 64 g||total fat per serving 46 g|
Ribeyes are the king of steak cuts. These Georgia Grown steaks are top grade, with rich marbling and full flavor—exactly what you deserve after a long summer day. The accompanying medley of bright tomatoes and spicy greens is vibrant and bold; heirloom Charleston Gold rice provides a pleasant, aromatic base for it all.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||18 g|
|Trans Fat||1 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, thyme sprigs, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 25 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and dice onion.
• Thinly slice chives.
• Discard any tough greens stems; cut or tear leaves into bite-size pieces.
Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, stand fat side of steaks in pan (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat. Cook 1-2 minutes per side for rare/medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.)
• Transfer steaks to a plate to rest.
While steaks rest, reduce heat under skillet to medium. Add 1 pat butter. When butter melts, add onion and chives. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
• Stir in tomatoes. Cook, stirring, until tomatoes are tender, 2-3 minutes.
• Add greens and 1/4 cup water. Cook, stirring, until greens are wilted, 1-2 minutes.
• Melt in 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
• Discard thyme stems from rice.
• Fluff rice with a fork. Stir in remaining 1 pat butter.
• Serve steaks with rice and vegetables on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...