A steak dinner isn’t truly complete without an array of sumptuous sides.
While primo cuts like tender filet mignon, flavorful New York strip, or best-of-both-worlds porterhouse benefit from a basic salt and pepper seasoning (you want to let that meat shine!), decadence isn’t an issue for its co-stars.
For cheaper but no less tasty options such as flank steak which benefit from a marinade (be it bourbon or perhaps balsamic), consider a more refined selection of sides but don’t hold back on craveability.
Related Reading: 11 of Our Most Popular Sides for Summer Grilling & BBQ Season
There’s mashed potatoes and then there’s Iron Chef Jose Garces’ mashed (or rather, smashed) potatoes. His use of skin-on fingerlings keeps things rustic but a drizzle of umami-rich truffle oil takes the steak side fixture to new heights. Get the Truffled Fingerling Smashed Potatoes recipe. (Try it with cauliflower if you’re cutting carbs.)
Related Reading: The Ultimate Guide to Perfect Mashed Potatoes
France may have a culinary reputation that leans heavily on the chi chi, but that’s certainly not the case with the no-frills meat and potato combo of steak frites. On the frites front, using the double-fry method will lead you on the path to perfection, yielding a fluffy interior housed in a crispy coating. A dipping sauce isn’t required, but preparing a homemade aioli certainly wouldn’t hurt. Get our French Fries recipe.
Weston French Fry Cutter, $119.95 from Williams Sonoma
If you prize perfectly even fries.
Related Reading: How to Make Homemade French Fries Better Than McDonald’s
If you’re firing up the grill for citrus-spiked carne asada, Argentine-inspired tri-tip, or mouthwatering picanha, leaves some room for sweet potatoes. These smoky wedges definitely bring the heat, especially when topped with a cool lime sour cream. Get Our Grilled Sweet Potatoes recipe.
Related Reading on CNET: The Best Grills of 2020
Rounding out our tater selections is the ultimate souped-up spud, a baked potato overflowing with sour cream, Monterey Jack cheese, bacon, green onions, and a diced jalapeño for good measure. A double baking ensures the potato is fork tender. Get our Fully-Loaded Twice Baked Potatoes recipe.
Priority Chef Potato Ricer Press, $23.95 from Amazon
A sure way to super smooth spuds.
You can never go wrong with serving up a side of ooey gooey mac and cheese. But if you’re preparing a high-priced steak and seek a more refined accompaniment, this souffle-spin on the comfort food classic will certainly rise to the occasion. Get our Macaroni and Cheese Souffle recipe.
Related Reading: 11 Mac and Cheese Recipes for Every Craving
Thick, meaty, roasted asparagus wrapped in a blanket of cured porcine perfection is a surefire crowd pleaser. Situate your oven rack a few inches below the broiler and cook for just a few minutes (flipping halfway) to ensure tender spears and crispy prosciutto. Get our Crispy Prosciutto-Wrapped Asparagus recipe.
A steakhouse staple, creamed spinach often crosses the line into excess with the results ending up more along the lines of spinach cream. This version offers just the right amount of indulgence, letting the iron-rich leafy green shine without going full Popeye. Get the Creamed Spinach recipe.
It wasn’t so long ago that for kids, Brussels sprouts was the four-letter word of veggie sides. (Why did our parents always insist on steaming them?) Now we’re well aware that when roasted, they’re a revelation and a topping of crunchy toasted almonds, salty pecorino, and a spritz of fresh lemon juice only makes them better. Get the Roasted Brussels Sprouts with Almonds and Pecorino recipe.
Pairing corn with your corn-fed cow is common sense. There are plenty of ways to serve up your kernels, including on the ears, but this cheesy, spicy mashup that takes Mexican elote from cob to casserole is tough to beat. Get the Mexican Street Corn Casserole recipe.
Related Reading: 11 Ways to Eat Elote
Consider this more of a roasted vegetable and salad hybrid. Mushrooms are standard fare at steakhouses but the addition of escarole adds a welcome bitter bite to the funghi. Get our Warm Escarole and Mushroom Salad recipe.
Careful, you might just upstage your steak if you serve this summery tomato salad. Like prime beef, the juicy heirlooms don’t require much assistance: just a sprinkling of sea salt, pepper, and fresh herbs, plus a few glugs of extra virgin olive oil and vinegar for added tang. Get our Herbed Heirloom Tomato Salad recipe.
Related Reading: Why Are Heirloom Tomatoes So Expensive & Are They Really Worth It?
Of course, it wouldn’t be a proper steak side roundup without the almighty wedge. Vegetable-wise it doesn’t get any simpler—slab of iceberg. Done. It’s how you choose to drench your lettuce that gives the dish its wow factor and creamy peppercorn dressing is sure to do the trick. Add crispy crumbled bacon and cherry tomatoes for a final flourish. Get our Creamy Peppercorn Dressing recipe.
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