Steak Side Dishes: The Unsung Heroes of Your Plate
Steak gets all the glory. It’s the diva of the dinner plate, the showstopper, the reason you’re drooling by 5 PM. But let’s be real—what’s a superstar without a killer supporting cast?
Bland, sad, and lonely. That’s where steak side dishes come in. They’re the backup dancers who steal the show, the Robin to your Batman, the… okay, you get it.
If your steak game is strong but your sides are weak, you’re missing half the experience. Ready to fix that? Let’s go.
Why These Steak Side Dishes Are a Game-Changer
These sides aren’t just filler—they’re flavor bombs designed to complement your steak without overshadowing it.
Think crispy, buttery, savory, or tangy contrasts that make each bite of steak taste even better. Plus, they’re stupidly easy to make. No Michelin-star skills required.
Just good ingredients, simple techniques, and a willingness to stop serving sad, steamed broccoli as a side.
Ingredients You’ll Need
- Garlic Butter Mushrooms: Cremini mushrooms, butter, garlic, thyme, salt, pepper.
- Crispy Smashed Potatoes: Baby potatoes, olive oil, rosemary, parmesan, salt.
- Grilled Asparagus: Asparagus spears, lemon zest, olive oil, salt, red pepper flakes.
- Creamed Spinach: Fresh spinach, heavy cream, garlic, nutmeg, parmesan.
Step-by-Step Instructions
- Garlic Butter Mushrooms: Sauté mushrooms in butter until golden. Add minced garlic and thyme. Cook until fragrant.
Season. Done.
- Crispy Smashed Potatoes: Boil potatoes until tender. Smash them flat.
Drizzle with oil, sprinkle rosemary and parmesan. Roast at 425°F for 25 mins.
- Grilled Asparagus: Toss asparagus in oil, salt, and red pepper flakes. Grill for 3-4 mins.
Finish with lemon zest.
- Creamed Spinach: Wilt spinach in a pan. Add cream, garlic, and nutmeg. Simmer until thick.
Stir in parmesan.
How to Store Leftovers (If You Have Any)
Store each side in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave, but fair warning—the potatoes lose some crispiness. IMO, they’re best fresh.
The creamed spinach reheats surprisingly well, though. FYI.
Why These Sides Are Worth the Effort
They’re not just sides; they’re flavor amplifiers. The garlic butter mushrooms add umami, the crispy potatoes give texture, the asparagus brings freshness, and the creamed spinach?
Pure indulgence. Together, they turn a steak dinner into a feast. Plus, they’re versatile enough for weeknights or date nights.
No one will know you spent less than 30 minutes on them.
Common Mistakes to Avoid
- Overcooking the asparagus. It should snap, not sag.
- Skimping on salt. Potatoes and mushrooms are salt-hungry. Season aggressively.
- Using pre-grated parmesan. It’s dusty and sad. Freshly grate it.
- Crowding the pan. Mushrooms need space to brown, not steam.
Alternatives for Picky Eaters or Dietary Restrictions
- Vegan? Swap butter for olive oil, cream for coconut milk, and skip the parmesan.
- Low-carb? Skip the potatoes and double down on asparagus and mushrooms.
- Hate spinach? Try kale or Swiss chard in the creamed dish.
- No grill? Roast the asparagus instead.
Still delicious.
FAQs
Can I make these sides ahead of time?
Yes, but with caveats. The mushrooms and creamed spinach reheat well. The potatoes and asparagus are best fresh.
If you must prep ahead, undercook them slightly and finish in the oven or pan before serving.
What’s the best steak to pair with these sides?
A juicy ribeye or filet mignon works magic, but honestly, even a budget-friendly sirloin shines with these sides. The sides do the heavy lifting.
Can I freeze any of these?
The creamed spinach freezes okay, but the texture of the potatoes and mushrooms turns tragic. Asparagus?
Don’t even try.
Why smash the potatoes?
More surface area = more crispiness. Science, baby.
Final Thoughts
Steak is only as good as its sides. These recipes?
They’re the wingmen your steak deserves. Easy, flavorful, and guaranteed to upgrade your dinner from “meh” to “mic drop.” Now go forth and side dish like a pro.
