|2 servings||calories per servings 470||protein serving 32 g||carbs per serving 41 g||total fat per serving 20 g|
It’s a simple step, but resting the hot steaks in a bed of chopped herbs for a few minutes after cooking adds nuanced depth to their flavor. Green beans are a simple pleasure of the warmer months, especially when combined with sweet red onion in a quick sauté.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||7 g|
Season steak on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Pick and chop oregano and basil leaves.
• Trim beans. Cut into 2-inch pieces.
• Peel, halve and thinly slice onion.
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
While grits simmer:
• Place a sauté pan 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 remaining sides. (For medium, cook 2-3 minutes total on sides. For medium-well, cook 4-6 minutes total on sides.)
• Sprinkle a plate with herbs.
• Transfer steak to plate (reserve pan). Roll in herbs, and let rest 4-5 minutes.
• While steak rests, place steak pan over medium heat. Add 1 teaspoon cooking oil. Add onion. Cook, stirring occasionally, until onion begins to brown, 2-3 minutes.
• Add beans. Cook, stirring occasionally, until beans are just tender, about 4 minutes.
• Remove pan from heat. Add 1 pat butter and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired.
• Stir remaining 1 pat butter into grits. Adjust consistency as desired with a little hot water.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Slice steak against the grain. Stir any resting juices into vegetables.
• Divide steak, grits and vegetables between 2 plates. 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...