|2 servings||calories per servings 420||protein serving 32 g||carbs per serving 16 g||total fat per serving 26 g|
Ask any parachutist why they would jump out of a perfectly good airplane, and they’ll answer: For the thrill of it. Ask a cook why they’d blacken a perfectly good steak, and the answer is pretty much the same. Blackening steak adds excitement – in the form a crisp, charred-sweet, spicy crust – while sealing in its juices. When that same steak tops a sweet and savory herbed salad tossed with T.Lish Sweet Garlic vinaigrette, well, then the thrill is apparent to everyone.
One crucial note: Be sure to have good ventilation in your kitchen when you cook the steak, as it will produce a considerable amount of smoke.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||5 g|
Please note: Be sure to have good ventilation in your kitchen when you cook the steak, as it will produce a considerable amount of smoke. You can also grill the steaks, if you prefer.
Season steak on all sides with blackening spice and 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
•Tear or cut lettuce into bite-size pieces.
• Quarter, core and thinly slice apple.
• Pick parsley leaves.
• Pick cilantro leaves.
Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steak.
• Cook until well browned on the bottom, about 2 minutes.
• Turn over and cook 1-2 minutes more.
• For rare to medium-rare, roll briefly on remaining sides.
(For medium, cook 2-3 total additional minutes while turning. For medium-well, cook 4-6 total additional minutes while turning.)
Transfer steaks to a plate to rest.
• In a large bowl toss lettuce, apple, parsley and cilantro with Sweet Garlic dressing.
• Taste and adjust seasoning as desired with remaining PeachDish Salt.
Cut steak in half with the grain. Thinly slice each piece against the grain.
• Divide salad between 2 plates or bowls.
• Top with pecans, steak and blue cheese. 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...