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What do you serve with steak?

Hi there!

I am a frustrated cook!
One of the few things my DH really enjoys as far as food is a good steak.....so I find myself making steak a heck of a lot.

I love steak so thats the good bit - but I find myself fed up with the usual sides - baked or mash.....mushrooms...and a green. BORING

What do you serve along a piece of meat?
Maybe you can inspire me


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  1. we go through a lot of steak in the summer, less in the winter - love them on the grill. I try to vary with rice, wild rice, couscous, potato on the grill (in foil, sliced thin with lots of onion, butter, S&P), sometimes buttered pasta or egg noodles instead. Carmelized onions are great, too. We do steak sliced over a salad for lighter meals. For winter, roasted potato & onion & root veggies, or squash, all go well. Sweet potato, too, either baked or roasted. Nothing outrageous, but just a few suggestions to build on.

    2 Replies
    1. re: elfcook

      How about foie gras if you're feeling decadent?

      Anyway, in addition to elfcook's suggestions there's always grilled corn (in summer), other root vegetables (e.g. parsley root), sweet onions (caramelized, stuffed, rings etc). Am assuming "a green" will cover salads and other standard vegetable sides.

      1. re: elfcook

        I'll second the couscous suggestion. We often serve a toasted Israeli couscous recipe from epicurious that goes well with steak. And I'm thinking that adding a side of sweet onion roasted in foil on the grill would be very nice...

      2. Nice jack cheese enchiladas with green sauce goes well. Grilled zuchini, eggplant, peppers & onions are good too. Alot of times I'm satisfied with a nice green salad and fresh crusty bread with the steak. We in America get stuck in the box alot with the "meat & potatos" thing.

        1. Almost always a baked sweet potato and an watercress-shallot salad with a sharp lime dressing to cut the richness and sweetness of the other two. One of those classics that could never bore me.

          Sometimes I'll run steaks under the broiler with a schmear of butter and blue cheese and maybe some herb forked together. Or slice them on the bias for a thai beef salad, or cut them into big, bloody, irregular chunks for a classic chef's salad with lettuce, good tomatoes, red onion, and whatever's looking good at the market. Obviously, you couldn't really go wrong with any roasted or pureed root vegetable.

          1. It is a sin to fry steaks, but bistec encebollado is a sin worth committing from time to time.

            Thin steak fried with lots of onion rings (not breaded onion rings - just sweat the onions until they're soft). Serve with red beans & yellow rice or black beans & white rice.

            1. Thanks everyone!

              Growing up - my mom always served steak with a huge green salad and crusty bread.
              To me - this is perfection!
              However DH is from the UK and was horrified when I served this combo to him (he had never heard of a salad being served with steak before!!)
              He doesnt' like it.

              I like all of your suggestions, but I think the beans and rice combo might be especially interesting...oooh with some sweet onions..mmm getting hungry now!

              2 Replies
              1. re: NellyNel

                English. That complicates the problem.

                What about roasts? Seems like there is more variety and more room for experimentation with roasted beef cuts. Maybe a Guiness pie?

                1. re: BernalKC

                  Too right!

                  Well it's just the 2 of us so I usually dont make a roast. (the English do not like leftovers either!!)
                  (I'm totally generalizing here - and it's all in fun)

                  But you do give me a great idea with the Guiness pie - I have never made one and that sounds good...

              2. How about cheesy popovers with sea salt butter? Roesti? Mac and cheese with country ham? Chimichurri dressed chopped vegetable salad? Slow cooked tomatoes and griddled chevre?

                1 Reply
                1. We enjoy oven roasted tomatoes with our steak, either grape or roma that have been roasted for 6+ hours. Another favorite is roasted sweet potatoes (garlic, crushed red, thyme and sea salt - delicious!), roasted leeks or creamed spinach.

                  1. Hi there! One thing I really enjoy with steak is a rice salad with toasted almonds and golden raisins--I cook the rice, cool it, add the almonds and raisins, and dress it with an olive oil, lemon juice, and lemon zest dressing.

                      1. re: iluvcookies

                        I was going to suggest creamed spinach. There was a restaurant the bf and I used to go to that served what I thought was an odd combination of side dishes with their steak: mashed potatoes, creamed corn and creamed spinach. The "all baby food" side dishes, as I thought of them. But I had to admit, the creamed spinach with the steak was very good. Just not with creamed corn alongside!

                      2. Over the holidays we had a beautiful griiled tri tip with baked ricotta and pepperonata yumm.

                        1. On angel hair pasta tossed with the pan drippings from the steak mixed with horseradish and chopped scallions with broccoli or asparagus on the side. And with another pop of horseradish for the top of the steak.

                          1. Usually the standard baked potato and some kind of green veggie like asparagus, but once in a while I eschew that combo in favor of linguine with red clam sauce. Sounds crazy, but the pairing is actually quite nice. The clam sauce needs a good strong flavor of garlic and oregano, not basil.

                            1. I like slicing potatoes thin, covering olive oil, s&p and grilling them.

                              also halving tomatoes, coating the sliced side with oil, minced garlic, s&p and grilling them as well. usually face down on the grill just long enough to char and then skin side down on the top rack for a few minutes.

                              1. I like beans with my steak, where I grew up we always had a big pot of poquito beans but they can be hard to find. I also like to saute bacon, onions and jalapeno pepper, drain about half the liquid from a can of black eyed peas, add to pot and heat

                                1. No potatoes, rice or corn, but in nice weather I grill a lot of veggies like onions, summer squash, peppers and portobello caps or shiitake slices. I like sauteed baby spinach with lots of garlic and olive oil, and blue cheese on steak. Also, sauteed sugar snap peas in sesame oil with black sesame seeds. I also serve leftover steak atop a salad of mixed baby greens, leftover grilled veggies with some walnuts and blue cheese.

                                  1. Nelly, don't know how many steers I have eaten in the past 60 years, but have grilled steak on my Weber every Friday night for several decades. Year-round (Florida, even though it will be in the teens tonight in North Fla.) Sometimes baked potato, but interchange these sides: baked sweet potato (they do marvelously in microwave, as opposed to regular baked potatoes.) Asparagus, steamed or roasted. Salads including sliced tomatoes with fresh basil, onions, feta or blue cheese crumbles, and a nice vinagrette dressing; sometimes a Caesar, roasted tomatoes (slice nice big red tomatoes and place cut side face up in a muffin tin, season liberally with salt, pepper, garlic, splash of EVOO, parmesan cheese and bake for a few minutes then run under the broiler) ; roasted new potatoes (quarter some red potatoes and toss liberally with EVOO, place on roasting sheet and cook for 20 minutes or so around 400. Then slice some onions on them and continue to cook until onions soften); garlic bread and a nice red wine. Hope you enjoy as much as I do....PS on the steaks, you can't do better than prime dry aged NY bone in strips. I have to order from Lobel in NY, but worth it. Also Allen Bros. and Niman Ranch are good.... season liberally with kosher salt and let sit out an hour before grilling, then cook over a very hot charcoal fire for a nice crust and medium rare. Take off and let rest for 5 minutes and season with coarse ground black pepper and garlic butter. ...Excuse me, I had to run start the fire in the grill!!

                                    1. I didn't read the entire entries but what about brussel sprouts? I usually use a cast iron pan and once the steak is resting, I save the fat and cook the brussel sprounts in the fat instead of bacon or butter. It's really quite good especially if you steak leaves you with yummy fatty goodness. Add a splash of balsalmic or w sauce, salt and pepper and you're ready to go.

                                      Since steak is quite heavy, I usually pair it up with veggies. Try roasting cauliflower or broccoli, basically any root veggie would work too. For carrots, I like to roast it with some maple syrup, some broth and a touch of ginger, a touch of butter doesn't hurt either ;-)

                                      1. For new year's eve, we had grilled steaks at our friend's house. I made a potato gratin to go along with it. We also had roasted butternut squash and asparagus. The gratin was insanely good, but oh so sinfully artery clogging. I'm not sure that I would make it on a "regular" night...it was definitely more of a special occasion dish. I'd be happy to share the recipe if you want it.

                                        2 Replies
                                        1. re: valerie

                                          Very similar to that, one of my favourite ways to enjoy steak is with a potato gratin, roasted asparagus, marinated tomatoes and red wine jus.

                                          1. re: valerie

                                            I would love that gratin recipe. "Sinfully artery clogging" is my favourite food group.

                                          2. Caesar Salad
                                            Steak Fries or Rice Pilaf
                                            Roasted Brussel Sprouts or Creamed Spinach
                                            Hot Parker House Rolls
                                            Black Coffee

                                            1. Roasted cauliflower, as in this recipe: http://orangette.blogspot.com/2004/09...

                                              You have to get it really browned and crispy. It's a revelation.

                                              6 Replies
                                              1. re: apricot

                                                I was just going to suggest roasted cauliflower. But...just do the whole head!

                                                I cut the stem and all leaves off, put it on a baking sheet covered with foil (no mess) and roast for about 60 minutes at 350-375 (depending on size). Then crank to 425-450 for the last 20-30 minutes. Totally AMAZING!!!!!! You can oil and season before roasting or roast naked and season later (which is how I do it).

                                                1. re: jbsiegel

                                                  I was going to make cauliflower mash tomorrow but maybe I'll do this instead.

                                                  1. re: jbsiegel

                                                    Yeah, but the more florets you have, the more surface area you get for crispiness. I prefer the cauli to be broken up for this very reason. But I'm a crispiness addict. There. I said it.

                                                    1. re: linguafood

                                                      It's ok, there's rehab for that...I think.

                                                      1. re: linguafood

                                                        VERY good point. Something about that full head, though, all cooked and ready to dive into with a fork and knife....

                                                  2. I think I got this recipe from Nigella Express, but anyhow it's fantastic:

                                                    Heat some garlic-infused olive oil in a pan, then add canellini beans (either a can or dried beans soaked and cooked till soft). Season with salt and red chili flakes to taste. Add a little water, then make sure all is heated through and mash up the beans. Stir in some fresh chopped parsley right at the end. Makes a nice alternative to mashed potatoes.

                                                    1. chesse and mustard sause
                                                      holegrain mustard
                                                      grated mature cheedar chesse
                                                      creme fresh

                                                      1. I make pureed cauliflower in place of potatoes quite a bit. I just steam it, place in food processor and add a bit of cream, chicken stock and Parmesan.
                                                        Roasted asparagus us also a favorite.

                                                        1. Creamed spinach, steamed carrots, mashed cauliflower, roasted asparagus or broccoli, sauteed zucchini and onions, rice, cous cous....

                                                          1. steak on top of a bed of rice, with a side of sauted rapini, sauted mushrooms and a couple of onion rings.

                                                            I'm hungry!

                                                            1. my friend once brought over a sunchoke, thinly sliced it,tossed in olive oil and roasted. she called it steak confetti and it was truly delicious!

                                                              1. Carmelized onions and Tator Tots!!

                                                                1. Roasted cauliflower or Brussel sprouts
                                                                  Roasted asparagus
                                                                  Braised Tuscan kale and white beans with diced pancetta
                                                                  Sautéed garlic spinach
                                                                  Mashed cauliflower. (steamed then food processed with a bit of butter, garlic powder, salt/pepper. Sometimes a sprinkle of grated parm)
                                                                  Polenta (sometimes made firm and cut into strips then baked with evoo and parm on top)
                                                                  Oven fries sprinkled with truffle salt

                                                                    1. My favorite with a good steak is a baked potato and a big pan of roasted veggies. The veggie combo varies, but it is often cherry/grape tomatoes, sliced onions, red/orange/yellow sweet peppers, zucchini, yellow squash, garlic, thyme, rosemary, oregano, salt, pepper all drizzled with olive oil. Bake for about 20 minutes at 425 or until the onions start to brown/burn. Sometimes I add cremini mushrooms. I serve blue cheese with steak, either just crumbled, in a sauce or blue cheese butter on top of the steak.

                                                                      Another go-to for us is new potatoes roasted with onion and garlic, with herbs and olive oil. Serve simple asparagus on the side, and maybe sliced fresh tomatoes or baked tomatoes.

                                                                      Also consider some underutilized veggies, like mashed roasted parsnips, celeriac or roasted kohlrabi instead of potatoes. Sauteed or steamed spinach on the side.

                                                                      Or a combo of root veggies like carrots, parsnips, butternut squash, rutabaga, potatoes, sweet potatoes, roasted with onion and garlic, herbs and olive oil.

                                                                      1. Red wine and dessert.

                                                                        1. Caesar salad, sautéed red wine spinach, salad with blue cheese dressing, roasted cauliflower or broccoli, Hasselback potatoes, mushrooms....

                                                                          I guess these all fall in your "boring" category, but to me, they are perfect companions for a good steak.

                                                                          1. My favorite thing to serve with pan seared filets is
                                                                            a tossed mixed green salad and pasta with white
                                                                            clam sauce. This is my husband's favorite meal.

                                                                            1. Macerated strawberries. Slice the strawberries thinly and 30 minutes before serving soak them in balsamic vinegar...you won't regret trying it!

                                                                              9 Replies
                                                                              1. re: UncleMorty

                                                                                This is why I love reading these posts because never in a million years would I have put balsamic strawberries and steak together. You have intrigued me enough that I might have to try it....

                                                                                1. re: DowntownJosie

                                                                                  The basalmic strawberries are even better (!!) on vanilla ice cream....;)

                                                                                  1. re: Ttrockwood

                                                                                    Yes, but folks in this thread are after STEAK.

                                                                                    1. re: mcf

                                                                                      That is what strikes me as odd. How can something be delicious with vanilla ice cream and steak? Intriguing...

                                                                                      1. re: DowntownJosie

                                                                                        Think of it as a kind of chutney; a lot of steak sauces have a fruit base.

                                                                                        Not any *I'd* ever use... ;-)

                                                                                    2. re: UncleMorty

                                                                                      The Two Fat Ladies have a salad that is thinly sliced strawberries macerated in balsamic, then tossed with thinly sliced cucumber and black pepper. The balsamic becomes sweeter and syrupy, it's fantastic. I frequently made this as a side for steak.

                                                                                    3. +1 on popovers, for a Brit they'd be the next best thing to Yorkshire pudding. Baked beans or mushy peas or green beans with cream. And HP sauce of course.

                                                                                      1 Reply
                                                                                      1. re: eclecticsynergy

                                                                                        With steak I like to saute long green beans with butter+oil, garlic, thin sliced mushrooms, cherry tomatoes, and lots of black pepper. Drizzle of vinegar or citrus juice at the end.

                                                                                      2. Cheese tuiles are really good and stupid easy. Those, a nice green salad and some good bread would make a great meal.

                                                                                        4 Replies
                                                                                          1. re: rjbh20

                                                                                            what constitutes a nuclear tater tot?

                                                                                            1. re: rjbh20

                                                                                              I think to be termed nuclear they might need to be liberally doused in sriracha. Ah, then they'd be HOTTENTOTS!

                                                                                          2. Bordeaux, Brunello, Burgundy, Barolo...basically any type of red wine that begins with a "B".

                                                                                            1. I see that this is an older thread, but since it has been revived, I'll chime in.

                                                                                              Shrimp Salad
                                                                                              Shrimp Cocktail
                                                                                              Roasted mixed Veggies (colored bell peppers, onion, mushrooms, cherry tomatoes, or anything else you have on hand.
                                                                                              Loaded Baked Potato (but you already know that)
                                                                                              Twice baked potato
                                                                                              Hasselback potatoes
                                                                                              Corn on the cob (I also do some up in season for my freezer)
                                                                                              I do mushrooms, but I will quite often do a Marsala butter sauce with them which changes the flavor profile.
                                                                                              Acorn Squash drizzled with butter and maple syrup
                                                                                              Roasted Butternut Squash
                                                                                              Risotto Milanese
                                                                                              Risotto with asparagus and/or mushrooms

                                                                                              1. For a steakhouse quality steak I am thinking martini, hashbrowns, and creamed spinach, like at the Palm. For a rare hanger done in a pan with a red wine reduction, I am thinking frites with mayonnaise and asparagus on the side, or maybe braised brussell sprouts with balsamic. For a thin strip fried in a hot skillet with only salt and pepper, I am thinking broiled tomato and baked beans.

                                                                                                3 Replies
                                                                                                1. re: tim irvine

                                                                                                  I have some brussell sprouts that I'm making this week. How do you braise them, and use balsamic? I am a balsamic vinegar lover!

                                                                                                  1. re: Heidi cooks and bakes

                                                                                                    I trim the sprouts, toss them in a pan with butter, cook them a little, and pour in braising liquid, probably water and a splash of white wine or a squeeze of lemon. When they are done I drain, toss in another pat of butter and a splash of balsamic, maybe adding a little minced pancetta or the like if there is some around, toss, and serve. More plebeian, but I have stooped to add bacon bits. They are great with no pork product but just the butter and balsamic, too.

                                                                                                    1. re: Heidi cooks and bakes

                                                                                                      Have you tried apples and balsamic vinegar? Either the canned apples & balsamic vinegar & butter cooked until the liquid is syrup-y? or granny smith apples & butter & balsamic vinegar cooked until the apples are soft and the liquid is syrup-y. I love this!

                                                                                                  2. zucchini..small ones..... cut lengthwise in half and then each of those cut in thirds lenthwise, and finally 2-3 inch pieces. Sautee with onions, peppers in olive oil.start the peppers and onions 2-3 mins before adding the squash.

                                                                                                    At the end......
                                                                                                    1. splash with balsamic, or
                                                                                                    2. grate Parm cheese over it

                                                                                                    or both

                                                                                                    1. rec#2....ala Peter Luger.........sliced tomato, onion and (my add) sliced mozzarella with a spicy Russina/Mayo dressing(add some garlic and hot sauce, maybe a bit of soy sauce). Sprinkle on Parsley or basil

                                                                                                      1. A loaf of fresh Boudin's sour dough, plenty of butter and lots of red wine.

                                                                                                        1. I love this thread! I like to make a warm pasta salad with lemon artihoke pesto or sundried tomato pesto and whatever else I have around the house ( crispy chopped prosciutto, sauteed shallots, roasted red peppers, capers, etc)

                                                                                                          1. I like steamed artichokes with hollandaise sauce (bonus -- the sauce is nice on the steak also). I whisk up the sauce in the time it takes me to steam the chokes.

                                                                                                            I make a baked onion for my husband.

                                                                                                            I brown onions in my crockpot (takes about 8 hours and I don't have to watch them) and then toss them into the cast iron pan with the steak to crisp them up a bit. I add sliced mushrooms and a smashed clove of garlic and deglaze with a bit of beer, wine, or vodka (depending on the mood). Even though I usually serve the onions and mushrooms on top of the steak (implying a sauce) I consider them a vegetable dish.

                                                                                                            Pickled artichoke hearts (whole or chopped), parsley or rosemary (fresh garlic if you like it raw), oil & vinegar (or creamy greek yogurt), and enough grated hard cheese to give it a salty kick.

                                                                                                            Potato salad.

                                                                                                            Popovers, or Irish soda bread rolls, or Pão de Queijo cheese rolls.

                                                                                                            I make hash browns in a (stovetop) waffle iron. They're fantastic (super-crispy) and it reminds me of one of the few prepared foods my mom served to me (Tater Tots).

                                                                                                            1. How about Japanese 'teppanyaki' (mixed BBQ)
                                                                                                              or a favorite of ours 'Yasai no nikumaki' (beef and vegetable rolls)? They require a bit of fiddly work to prepare but the results are well worth it.

                                                                                                              3 Replies
                                                                                                                1. re: boyzoma

                                                                                                                  Or my new favorite arborio rice made in a rice cooker. Not 'risotto'.

                                                                                                                  1. re: Puffin3

                                                                                                                    I just read an article about that written by Wolfgang Puck. I've gotta try it!

                                                                                                              1. I like to serve the hot steak over a bed of arugula and let the juices wilt and dress the arugula with a wedge of lemon on the side to add a bit of acid.

                                                                                                                I also like roasted tomatoes in olive oil with fresh green herbs like parsley, oregano, thyme...

                                                                                                                Roasted onions with chimichurri - also yummy with steak. :)

                                                                                                                1. I second inaplasticcups mention of Chimichurri.

                                                                                                                  1. Last night we had lovely steak with a baked potato and asparagus scattered with medium size whole black olives and rolls dipped in garlic butter before baking. It was great.

                                                                                                                    1. Iceberg wedge, homemade blue cheese dressing, bacon sprinkles

                                                                                                                      1. Hi!! I tried this a few days ago and people loved it. Basically you just build a tower with all the following, sweet potato mash with a lot of butter and ginger on top of that I placed my grilled fillet with a tangy white wine and mustard sauce. Ok for something crispy I deep fried carrots and onions that i grated and placed it on top of the tower of goodness. Hope you find this usefull. #Estelle

                                                                                                                        1. Serve it on a puree of something like celeriac. if you have a whipping siphon it's fun to use for easy dispersal of purees assuming they are very smooth.

                                                                                                                          Serving steak over more runny style polenta is also good. I like to hydrate the polenta with pork stock because it's crazy cheap to make and it adds a great flavor.

                                                                                                                          I cut my steak before I plate for these types of dishes.

                                                                                                                          1. This may seem a bit too simplistic at first light but anyway. I mean 'sauce smauce' right?
                                                                                                                            Why not not consider making a really 'out there' classic french Escoffier sauce to pair with the steak?
                                                                                                                            If you can prepare an excellent steak why not pair it with an extraordinary sauce?
                                                                                                                            Yes it must be made preciously the way it's written in the recipe but the effort is so worth it.
                                                                                                                            It takes time and skill. You must use the exact list of ingredients.
                                                                                                                            If you don't want to make the sauce veloute made with fonds blanc de volaille beforehand don't even bother.
                                                                                                                            You sound like you are up for a real challenge. Go for it!
                                                                                                                            I mean just switching up or down from one type of veg isn't going to satisfy you now.
                                                                                                                            IMO the sign of a really excellent home cook is someone who is ready and willing to take on the french classic sauces.
                                                                                                                            The one downside is unless you are serving this level of quality to your friends and family and they truly understand what you are offering them the whole thing may be a bit of a disappointment for you.
                                                                                                                            This has happened to me.
                                                                                                                            Recently we had a couple over for dinner. I made a very time consuming and tricky french classic. The couple just tucked in and 'shop-vaced' down the meal and never uttered a word.

                                                                                                                            7 Replies
                                                                                                                            1. re: Puffin3

                                                                                                                              Perhaps their silence was a testament to your mad cooking skillz, and they enjoyed the fruits of your labor so much that they were too busy eating to actually compliment you.

                                                                                                                              Besides, shouldn't cooking be mostly about enjoying one's food and feeding one's friends, instead of hoping for some sort of self-affirmation?

                                                                                                                              1. re: linguafood

                                                                                                                                All very excellent points. I will certainly keep your sound advice in mind in the future when ever I make a french classic and before I ever again invite, as my lovely wife referred to them as 'The Human Vacum Cleaners'. Thank you so much.
                                                                                                                                Did I mention the woman asked if I had an ashtray so she could enjoy a cigarette between the entree and the desert? When informed that we did not have an ashtray on offer she wondered if she could just use "any old saucer". Her charming/attentive husband suggested she could go outside where "you won't even need an ash tray. You can just flick the ******* butt in the bushes!.
                                                                                                                                We counted our sterling silver flatware BEFORE they left to go to "the mall before it closed"?
                                                                                                                                Thanks again for the advice pal.

                                                                                                                                1. re: Puffin3

                                                                                                                                  You seem to have the strangest experiences with your "friends" or -- perhaps a more fitting term, dinner companions. That's at least the impression I get from the majority of your posts.

                                                                                                                                  Sorry you don't have better luck with choosing people you decide to spend so much effort and time on.

                                                                                                                                  My heartfelt condolences.

                                                                                                                                  1. re: linguafood

                                                                                                                                    Having been raised Mennonite I guess some of the dogma rubbed off on me.
                                                                                                                                    Sometimes when we hear through our (perfectly normal/basic/non-addicted/hard working family and long time friends that 'such and such
                                                                                                                                    a family/couple is struggling we like to invite them for a meal.
                                                                                                                                    We aren't remotely 'religious' and only offer them a dinner night out.
                                                                                                                                    But you are right. I am too judgemental and you have shown me that with your posts.
                                                                                                                                    Sincerely, I am going to rethink why I'm doing this and for what reason/s.
                                                                                                                                    It's not right to invite people who are mostly hungry for a meal and then harp on their table manners.
                                                                                                                                    Shame on me.

                                                                                                                                    1. re: Puffin3

                                                                                                                                      On the other hand, I've been 'struggling' (I was a single parent), and.... if anyone had ever invited me over to a home-cooked meal.... wowza! I would have been so much more gracious than these folks; I would have done your dishes for a week! :-)

                                                                                                                                      One time, I had been eating rice for about a week (no money), my son ate breakfast, lunch, and snack, at the daycare (he was maybe 1?), I made sure HE had food. BUT someone bought me a fast-food burger, fries, and a cola... That was the best dayum burger I've ever had., bar NONE. It's been over 28 years, and I STILL remember that burger.

                                                                                                                                      I don't think you're judgemental, but it's nice to have someone show appreciation for your efforts--doesn't matter if it's family or others. Even the struggling/very poor should have manners or just plain gratitude.

                                                                                                                                      1. re: luvcubs

                                                                                                                                        my dad was hitch hiking during the depression and a truck driver bought him a sandwich. he remembered that for the rest of his life, too.

                                                                                                                              2. Old thread, but last night we had filets wrapped in bacon, roasted fingerling potatoes, steamed sugar snaps, and a Caprese salad. Works for us!

                                                                                                                                1 Reply
                                                                                                                                1. re: zeldaz51

                                                                                                                                  I like montreal steak seasoning.

                                                                                                                                  horseradish. red currant jelly.