Side Dishes for Steak: The Unsung Heroes of Your Plate

Steak gets all the glory. It’s the star, the headliner, the reason you’re drooling right now. But let’s be real—no steak shines alone.

The right side dish can turn a good meal into a legendary one. Imagine a juicy ribeye with sad, soggy fries. Tragic.

Or a perfect filet mignon with a side of… nothing. Criminal. Your steak deserves better.

Here’s how to give it the backup it needs.

Why These Side Dishes Are a Game-Changer

These sides aren’t just filler—they’re flavor amplifiers. They balance richness, add texture, and make every bite of steak taste even better. Creamy mashed potatoes?

Yes. Crispy roasted Brussels sprouts? Absolutely.

Garlic butter mushrooms? Don’t even get us started. These recipes are simple, fast, and guaranteed to steal the show (almost).

Ingredients You’ll Need

Here’s what you’ll need for three killer steak sides:

Creamy Garlic Mashed Potatoes

• 2 lbs Yukon Gold potatoes
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 4 tbsp butter
• Salt and pepper to taste

Roasted Brussels Sprouts with Bacon

• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Garlic Butter Mushrooms

• 1 lb cremini mushrooms
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme
• Salt and pepper to taste

Step-by-Step Instructions

Creamy Garlic Mashed Potatoes

1. Boil the potatoes until fork-tender (about 15-20 minutes).
2. Drain and mash them with butter, garlic, and heavy cream.
3. Season with salt and pepper to taste.

   Serve immediately.

Roasted Brussels Sprouts with Bacon

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, bacon, salt, and pepper.
3. Roast for 20-25 minutes until crispy. Drizzle with balsamic vinegar.

Garlic Butter Mushrooms

1. Melt butter in a skillet over medium heat.
2. Sauté mushrooms until golden (about 5-7 minutes).
3. Add garlic and thyme, cook for 1 more minute. Season and serve.

Storage Instructions

Mashed potatoes: Store in an airtight container for up to 3 days.

Reheat with a splash of milk. Brussels sprouts: Keep refrigerated for 2-3 days; re-crisp in the oven. Mushrooms: Best eaten fresh, but leftovers last 2 days in the fridge. Pro tip: Don’t freeze any of these—texture goes downhill fast.

Why These Sides Are Worth It

They’re easy, flavor-packed, and make your steak meal feel complete. Mashed potatoes add creamy comfort, Brussels sprouts bring crunch and smokiness, and mushrooms deliver umami richness.

Plus, they’re all versatile enough to pair with any cut of steak. Win-win.

Common Mistakes to Avoid

• Overcooking Brussels sprouts: They turn mushy, not crispy. Nobody wants that.
• Using cold butter in mashed potatoes: Room temp blends better.

  Science.

• Crowding the mushrooms: They’ll steam, not sear. Give them space.

Alternatives for the Adventurous

Not feeling these? Try:

• Crispy Smashed Potatoes: Like fries, but fancier.
• Creamed Spinach: Classic steakhouse vibes.
• Grilled Asparagus: Because green is good (sometimes).

FAQs

Can I make mashed potatoes ahead of time?

Yes, but they’ll thicken.

Reheat with extra cream or butter to bring them back to life.

How do I keep Brussels sprouts crispy?

Don’t drown them in oil, and spread them in a single layer on the baking sheet. Crowding = sogginess.

Can I use dried thyme for mushrooms?

Sure, but use half the amount. Fresh herbs pack more punch, IMO.

What’s the best steak for these sides?

Any.

Ribeye, sirloin, filet—these sides don’t discriminate.

Final Thoughts

Steak is great, but sides make it legendary. Whip up these recipes, avoid the rookie mistakes, and watch your steak dinner go from good to “can I get the recipe?” status. Now go forth and side-dish like a pro.