|2 servings||calories per servings 1210||protein serving 84 g||carbs per serving 40 g||total fat per serving 79 g|
Although this cut of beef may also be called the New York strip or Kansas City strip steak, this steak is completely Georgia Grown, searing beautifully to a juicy-pink medium rare and the most tender first bite. Roasted potatoes are an unmistakable companion, and fresh spinach greens take an indulgent twist with the help of creamy Gruyere cheese.
|Nutrition Facts||/ Per Serving|
|Total Fat||79 g|
|Saturated Fat||37 g|
|Trans Fat||0 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||7 g|
• Heat oven to 425° F.
• Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
MISE EN PLACE
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• Peel and dice onion.
• Cut potatoes into 1/2-inch pieces.
• Pick and finely chop parsley leaves.
• On a baking sheet, toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt.
• Spread in a single layer. Roast in oven until browned and tender, 15-20 minutes.
Place a sauté pan over medium heat. Add butter. When butter melts, add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in flour.
• Add spinach and 1/4 teaspoon PeachDish Salt. Cook, stirring, until spinach wilts, 1-2 minutes.
• Add 1/2 cup cream (save remaining cream for another use) and 1/2 cup water.
• When mixture simmers, reduce heat to low. Simmer, stirring occasionally, until spinach is tender and cream reduced, 6-8 minutes.
• Remove pan from heat. Cover to keep warm.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat. Cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well.
• Transfer steaks to a plate. Let rest 5 minutes.
While steaks rest:
• Stir Gruyere into spinach.
• Toss potatoes with parsley.
• Divide potatoes and creamed spinach between 2 plates.
• Fan steak over top, 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...