|2 servings||calories per servings 760||protein serving 48 g||carbs per serving 63 g||total fat per serving 36 g|
It’s your typical country-fried steak plate, but upgraded with a higher quality cut of steak that’s grass-fed and tender without the need to pound it paper-thin or cook it for long. It’s a fresh take, but feel free to take it more ‘old school’ approach as you wish - it’s your plate, after all! You could even take it a step further and turn it into a chicken-fried steak, which, by the way, is differentiated in that it’s more heavily breaded and served with a creamy white gravy. Either way, it’s happily accompanied by seasonal snap beans and ooey-gooey mac’n’cheese (and yes, that’s considered a ‘vegetable’ around these parts!).
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Trim snap beans. Cut into 2-inch pieces.
• Peel and slice garlic.
• In a saucepan, combine macaroni, 1 cup water, 1/2 cup milk (save remaining milk for another use) and 1/4 teaspoon PeachDish Salt. Place over medium heat. Cook, stirring occasionally, until liquid simmers.
• Reduce heat to low. Simmer, stirring often, until pasta is tender but not mushy, and has absorbed most liquid, about 10 minutes.
While macaroni cooks:
• Place a small saucepan over medium heat. Add 1 tablespoon cooking oil. When oil is hot, add garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
• Add beans, 1 cup water, thyme sprigs, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• When liquid simmers, cover pan, and reduce heat to low. Cook, stirring occasionally, until beans are tender, 10-12 minutes.
• Drain beans, and discard thyme. Taste and adjust seasoning as desired.
While beans cook:
• Using a heavy skillet or meat mallet, pound steaks to 1/4-inch thickness.
• Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Dust evenly with flour.
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add steaks. Cook without disturbing until deeply browned on bottom, 2-3 minutes.
• Flip steaks. Cook without disturbing until deeply browned on other side, 2-3 minutes (this will yield a medium-rare steak. For medium to medium-well, cook 1-3 minutes more per side).
• Transfer steaks to 2 plates.
• Remove pasta from heat. Fold in half of cheese.
• Stir in remaining cheese and butter.
• Adjust consistency as desired with hot water. Taste and adjust seasoning as desired with PeachDish Salt.
Divide macaroni and beans between 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...