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Steak Sides

What are your favorite sides to enjoy with a steak?

I love the classic baked potato with plenty of sour cream, butter, salt and pepper.

Also love mushrooms. I've had portabella strips broiled in a burgundy sauce. I also love plain button mushrooms sauteed in butter, garlic, white wine and Italian parsley.

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  1. Twice-baked potatoes and creamed spinach. Go big or go home. =)

    3 Replies
    1. re: Njchicaa

      +1 on the creamed spinach, but add a side of broiled asparagus to my plate please!

      1. re: Crockett67

        +2, creamed spinach, asparagus AND mushrooms and onions.

    2. Try pommes anna, pommes a la Landes. The landes method is similar to Anna but potatoes are in medium size chunks, quickly browned in butter and duck fat, then panned and roasted till squshed cake like and in France called a galette (cake), oh my.

      7 Replies
      1. re: Delucacheesemonger

        maybe it's me (it usually is!), but I'm trying to find a recipe for pommes a la Landes..any hints?

        1. re: FriedClamFanatic

          Not you, when you find the recipe, please forward to me. Have tried about 10 variations and never even close to the one at L'Amis Louis in Paris

            1. re: EM23

              Asa Saveur subscriber, l tried that one, and it was certainly good,but Louis was better, will try again when back to civilization.
              Thanks for the idea

              1. re: Delucacheesemonger

                I reckon that it’s going to taste better when had in Paris, no matter the recipe ;-) A few more, but none that sound as good as the one linked by JoanN…
                From ‘Bistro Cooking’ by Patricia Wells
                A collection of pommes galette recipes http://recipes.apocalx.net/?q=+Galett...
                Potato cake of Louis Friend

            2. re: Delucacheesemonger

              Never been to L'Amis Louis but I've been told that the gallette at Strip House is based on the L'Amis Louis recipe. Does this look anything like what you're looking for?


              1. re: JoanN

                Maybe!.never had it.........but both recipes seem like a lot of work!

                Really worth it? I've done Pommes Anna many a time.......lovely and a lot less work

        2. I love mushrooms sauteed in butter, a dash of garlic and marsala wine.

          I also love a shrimp salad instead of a baked potato on occasion. Oh, and don't forget some toasty garlic bread!

          Baked potatoes with butter, sour cream, s&p, chives and BACON.

          1 Reply
          1. re: boyzoma

            I feel like I should love the loaded baked pertata, but I always return to butter, sour cream, S&P.

          2. Mushrooms are good. I actually love a green salad-preferably arugula or another strong green, but anything besides iceburg will do (I like iceburg for some things, but not here). Balsamic dressing, or if I am at home balsamic vinaigrette with bleu cheese. I am not a huge potato person so wont actively choose those, but other roasted veg as a side with steak is unbelievable to me-Brussels sprouts, parsnips, cauliflower. I will if needed (i.e. at mom's) take and love roasted red potatoes with an herb (they seem to go well with everything-rosemary, thyme, oregano, marjoram (my FAVORITE), chives, even scallion greens will do). But I do not love mashed potatoes with a steak.

            1 Reply
            1. re: ErnieD

              The wife does an excellent roast of carrots and scallions, although I've not had it with steak. I'm sure it would go great, though.

            2. One of my favorites is to saute onions and mushrooms in the same grill pan after the steak is done and resting. Add a little butter to the pan, let it melt, toss in the onions and mushrooms, saute a minute or two, add a little water to help delgaze the pan and saute until water is evaporated and onions and mushrooms are done to your liking. Delicious.

              2 Replies
              1. re: ttoommyy

                I do this too, adding a pinch of thyme. Also good with baby bella mushrooms.

              2. First Choice...a glass of red wine

                But seriously, my choice of sides depends on where I'm having the steak and where it's cooked.

                Since it's still grilling season, If I make my steak on the BBQ Grill, my choice would be grilled sweet corn on the cob and grilled vegetables (Onions, peppers, eggplant).

                If cooking and eating inside, I would favor roasted cauliflower or brussel sprouts and hashed brown potatoes (well done and crispy) and maybe some onion staws.

                If I'm at a fine steak house, I want an iceberg lettuce wedge, creamed spinach and maybe a dry baked potato (I just like salt, pepper and the juices from the steak, no butter or sour cream).

                If I'm at home and my wife is pan broiling the steak, then I want her sauteed mushrooms and onions in red wine reduction and hand cut seasoned steak fries.

                This afternoon, I'll be grilling steak for the dogs' dinner, so I'll probably make some sweet corn and roasted vegetables for me as well.

                7 Replies
                1. re: bagelman01

                  Amen to red wine. I've got a mania for zin with steak.

                  PS--Dam' luck dawg.

                  1. re: Perilagu Khan

                    we always supplemented the dogs dry food with meat off the grill. Five years ago during the Chinese tainted wheat gluten episodes, we lost Bailey (my avatar) to Kidney failure, after $8000 in vet bills and months of suffering. Since then,we only feed our dogs meat and food we cook. Much better and by careful shopping fresh meat and poultry off the grill costs less per pound than dog food. Only problem is when its minus 5 degrees and snowing and I'm outside grilling. The boys don't like stovetop cooking. New kitchen coming in the spring with indoor grill with downdraft.

                    1. re: bagelman01

                      I'm sorry about your losing Bailey.

                      And most interesting about fresh meat being cheaper than dog food. I'm sure my dog Gretchen wouldn't object to switching from Iams to NY strips!

                      1. re: Perilagu Khan

                        this week I paid 99 cents per lb for boneless turkey thighs and chicken breast quarters. chicken thighs were 88 cents. shoulder steak was 1.99 and NY boneless strip was 3.99. Purina One healthy weight was 2.24 lb in the 7 pound bags.

                        1. re: bagelman01

                          Not going there...my dog is too fussy about my cooking!

                          (__8 ])

                      2. re: bagelman01

                        bagelman01....sorry about the loss of Bailey I know how much that hurts. I think it is an absolute demonstration of love and kindness that you cook fresh meats for your dogs.Good on you for being that devoted.

                        1. re: bagelman01

                          Deepest sympathy. And do you know what has been done since then to make sure that dog food is healthy? Well...just about nothing.

                    2. Mushrooms, for sure. I hardly ever have steak without a nice helping of sautéed mushrooms, with a preference for the ones with the least shrinkage -- think shiitake, oyster, king trumpet, etc. Usually just sautéed in butter/oil mix with a sprinkle of thyme, sometimes deglazed with a sploosh of red wine, and if I'm feeling saucy, I'll add a bit of light cream or crème fraîche to that.

                      Caesar salad is another trusted companion for steak at casa lingua, or romaine with blue cheese dressing. Sometimes there will be sautéed garlicky spinach with a touch of cream.

                      Baked potatoes are nice, too, but we don't eat much starch these days. I'm pretty happy with our veggie sides, though.

                      1. A big bold Cab.

                        My significant other.

                        3 Replies
                        1. re: ipsedixit

                          Good steaks and a fine wine? I am content sharing those with insignificant others.

                          1. re: Veggo

                            I share those only with my significant others because well, um, ah, red meat and red wine has that certain affect on me ... (and my significant other).

                            1. re: ipsedixit

                              The very reason I prefer to share them with insignificant others. ;)

                        2. Grilled steak accompaniments include steak sauce, baked beans, garlic bread, corn-on-the-cob, Caesar salad and an ice-cold brew. Pan-seared steak I like topped with a crumbled blue, or a garlic-chive compound butter, sauteed shrooms, asparagus, baked potato, and a healthy pour of red.

                          1. I like a nice cold crisp salad to start, either an iceberg wedge with blue cheese or a Cesar. To go along with the steak I want either a baked potato, garlic mashed potatoes or fries. A side of roasted asparagus would not be out of order nor would a small dish of mushrooms.

                            Plenty of crust french bread and butter from start to finish.

                            1. I don't often eat steak but, when I do, I like mushrooms with it. That said, I'll happily eat anything with it so long as there's a well made bearnaise sauce on the plate.

                              I am also a sucker for a classic French steak frites. A new restaurant has recently opened in the city at the heart of our metro area. There is no menu and all that is on offer is a leaf salad to start, followed by steak frites. Can't wait to try it.

                              1 Reply
                              1. re: Harters

                                Ah, how could I forget a good bèarnaise sauce!! Though I think I'd only use it on filet or cuts that aren't particularly flavorful on their own.

                                As for that steak frites deal -- there is a similar restaurant in Berlin, so if you're ever there...


                                (They seemed to have expanded their menu massively -- it used to just be a wonderful green salad with toasted walnuts & traditional vinaigrette followed by sliced entrecôte, béarnaise and frites.)

                              2. Steamed artichoke with "zero islands dressing" for dipping and a baked potato with butter and sour cream. Heaven.

                                1. If I'm doing a filet or tenderloian, I love to saute a Prtobella mushroom, slightly larger than the meat. When almost fully cooked, I'll add a few dashes of balsamic vinegar, Worcestershire, and maybe a bit of marsala to the gill side. Sprinkle a liitle garlic on it and serve the beef on top. Sometimes that is also topped with:
                                  a. sauteed onion or
                                  b. a cple of TBS of Lobster Bisque or
                                  c. some Asparagus with a dollop of Wot-wiz, a PA Dutch Bacon Dressing

                                  I also somehow became fond of having a popover with it, sort of like a mini Yorkshire pudding. I often added some shredded cheese to it when making.

                                  Baked potato, peas or sugar snap peas to round it out. Green beans only if very thin, cooked in a little water with Marsala or Sherry

                                  1. Creamed corn, sauteed mushrooms or mashed potatoes. Horseradish.

                                    1. A rare NY strip with a martini (4:1 Bombay (not Saphire) and Dolin), hash browns, creamed spinach, and in lieu of dessert a wedge salad with a lot of blue cheese.

                                      1 Reply
                                      1. re: tim irvine

                                        that all sounds great. For mwe, i always want a salad with blue cheese with a steak, and gin goes great with beef, especially a great steak.

                                      2. Either an arugula salad with pear and blue cheese, or a spinach salad with roasted beets and avocado. Both salads need nuts, either pecans or walnuts. No mushrooms, but onions are a must. And garlic bread. The baked potato I can take or leave, but I'm not a fan of fries or frites with steak.

                                        That being said, I'm not angry if someone wants to feed me a big steak with different sides. I'm open to the possibility it might be better. And I think it might be CH sacrileg, but have never had creamed spinach.

                                        4 Replies
                                        1. re: CanadaGirl

                                          A CH confession...I have substituted Stauffers spinach soufflé after a little too much of the first course (martinis)...not bad, but there is IMHO no acceptable substitute for hash browns and blue cheese (in abundance) (unless, of course, you can provide Roquefort).

                                          1. re: tim irvine

                                            In another thread a few months back, many of us confessed our love for Stouffer's spinach souffle.

                                            1. re: tim irvine

                                              Every other weekend, after the nicely charred rare dry aged strips come off the 1000 degree Big Green Egg to rest for 10 min under a foil tent:

                                              Mushrooms w/salt, pep & garlic go on the BGE to grill. Like to keep it simple & love the earthy mushroom flavor.

                                              Asparagus marinated in Italian dressing goes on the BGE to grill, then dusted with fresh grated parm cheese that melts from the residual heat.

                                              Spanakopita gets flipped in oven for final cook to golden brown.

                                              Garlic bread with fresh garlic & fresh parsley go in oven.

                                              Sweet potatoes get slit and buttered.

                                              ***Ice cold dark beer in a frosted mug for me & light beer for the bride***

                                              God, life is good!!!

                                              1. re: tim irvine

                                                Roquefort dressing used to be a steakhouse standard. No more. Alas, it makes all the difference.

                                            2. At Peter Luger, the creamed spinach. At home on the grill we make an eggplant, onion and raw garlic relish with olive oil and balsamic vinegar from one of Chris Schlesinger's grill books.

                                              1. Rare steak cooked in a pan on top of arugula dressed with olive oil and salad. Sliced Yukon gold potatoes sliced, parboiled and then fried until crispy in olive oil. Nice cab. (I grew up with baked potatoes/sour cream as the side for steak. Haven't had it in years. Don't know why.)

                                                1. Lyonnaise potatoes and a bottle of Nebbiolo.

                                                  1. Depends on the season. Spring? Asparagus roasted in olive oil and with garlic, salt and pepper. Summer? Corn on the cob drenched in butter and salt. Fall? Roasted seasonal squash. Winter? Potatoes au gratin.

                                                    Any time of year a good salad of greens (ETA: and great croutons) with vinagrette or a baked potato (butter and s&p). Onions, red wine sauce and/or herbed butter. A nice Belgian ale or a pinot or merlot

                                                    1 Reply
                                                    1. Tonight? Crash hot potatoes and roasted brussels sprouts.

                                                      Oh, and butter. I find the extent to which a little butter enriches a steak to be one of the deliciously sick ironies of the animal kingdom.

                                                      Always something starchy and something green. Sometimes the former is pasta with olive oil and parmesan, sometimes risotto, but usually whatever indulgent potato thing I'm craving. The latter can be brussels sprouts, sauteed spinach with mushrooms and garlic, or occasionally asparagus. Arugula or caesar salad. The green is often more important than the starch, because the starch makes me crave the green.

                                                      And a California cab, no matter how unfashionable, tops it off for me.

                                                      1 Reply
                                                      1. re: Wahooty

                                                        Last night I grilled black pepper-encrusted NY strips over pecan. Surmounted the steaks with a roasted onion sauce. The classic baked potato accompanied along with a tall pour of montepulciano.

                                                      2. Don't know why, but in the summer I usually go with fries. The rest of the year it's baked potato (like yours) topped with sour cream and butter.

                                                        Tossed salad is a must year round.

                                                        As for mushrooms, I've tried different "recipes", but I always come back to sliced buttons sauteed in butter and a touch of Mrs. Dash Original.

                                                        EDIT: All of the above assumes that I don't have any lobster available.

                                                        1. Red wine pairing
                                                          twice cooked potatoes
                                                          spinach,creamed or a souffle
                                                          sauted mushrooms,cooked nearly dry,not soupy
                                                          onions or shallots,roasted,dark gold,nearly dry
                                                          corn fritters or tempura sweet potato
                                                          steamed asparagus or french bean
                                                          ONCE A YEAR,beer battered Walla Walla,Maui, Vidalia or OSO sweet onion rings

                                                          1. My preferred accompaniments for steak are:

                                                            Red Wine
                                                            Loaded Baked Potato
                                                            Creamed Spinach

                                                            When I'm dining out, I indulge and will have all of these sides with my steak. Rarely will I stray from this combo.

                                                            When I'm cooking at home, I usually have just one of the vegetable dishes unless I'm cooking for others, in which case I'll make the full assortment. Red wine is a constant - Pinot, Zin and Cab are most common.

                                                            Cocktail to start is usually a scotch. The app is generally a couple beers. And I like port for dessert.

                                                            10 Replies
                                                            1. re: MonMauler

                                                              I rarely drink espresso, but I will have one after a steak dinner.

                                                              For pre-meal cocktails, I like a bloody Mary (extra hot and spicy) or a martini made with Plymouth or Magellan gin. Roquefort-stuffed green olives in the martini if at all possible.

                                                              1. re: Perilagu Khan

                                                                I like where you're coming from, PK.

                                                                If I'm lingering and just commisserating with my dinner partners, my last order is often a black coffee. Next time, though, I think I may have to take a page out of your playbook and roll with an espresso.

                                                                And if I arrive early, or end up waiting, my beverage in the bar is always a martini. Agreed: Magellan and Plymouth make wonderful gins, with Plymouth slightly better, IMHO. Hendrick's is always available and works well, too, though. Roquefort-stuffed olives take martini's over the top. I love them.

                                                                As for bloody's, I almost never have them after the mid-afternoon and have never had one before, during or after a steak dinner. I'm not sure why. In any event, they must be extra hot and spicy.

                                                                1. re: MonMauler

                                                                  The problem--for me, anyway--with those extra righteous martinis is that they're scarce. Rare is the steakhouse in my neck of the woods that stocks either of those gins AND has Roquefort-stuffed greens on hand. I usually have to downgrade to Beefeater, etc. and a more generic bleu in the olives. But if you're slummin' that's still a pretty dam' good way to slum.

                                                                  1. re: Perilagu Khan

                                                                    Exactly. I only rarely see Plymouth and Magellan around here. That's why I mentioned Hendrick's. Almost everywhere I would order a martini carries it, and it's my go-to if they don't carry Plymouth or Magellan. Beefeaters certainly works.

                                                                    Roquefort-stuffed olives may be even more scarce around my parts than Plymouth. Really, though, any bleu cheese-stuffed olive works for me. Roquefort may be my preference, but I'm never not getting bleu cheese-stuffed olives if available, regardless of the type of cheese.

                                                                    1. re: MonMauler

                                                                      Have you ever heard of Bell Ringer gin? Cheap, cheap, but really high quality hooch. If you see it on the bar shelf you might want to give it a whirl.

                                                                      Alright, I'll shut up already about gins and martinis. ;)

                                                                      1. re: Perilagu Khan

                                                                        If you ever find yourself in the Philadelphia area, try the Bluecoat Gin Small batch and quite tasty, but I don't believe it's available nationally.

                                                                        1. re: gaffk

                                                                          My wife's from Harrisburg. Next time she's up there I'll get her to scout out some Bluecoat. And I love that name, BTW.

                                                                          1. re: gaffk

                                                                            I was going to mention Bluecoat in my original reply to PK, but I, too, am unsure how wide distribution is. I spent a number of years in Philly, and one of my good friends turned me on to Bluecoat, claiming it as his favorite gin. I can't begrudge him this opinion; it is one of my favorites as well.

                                                                            As for finding it, I can occasionally get my hands on some on the western side of PA, and a few of the people I know at local Wine & Spirit stores will order some if I request it.

                                                                            Also, this sounds weird, but I have a vague recollection of finding Bluecoat in a liquor store in Vegas a couple months ago. I could be totally off base, though. I was with the friend that turned me on to Bluecoat, and my recollection of any trip to Vegas tends to be a bit blurry.

                                                                            PK: thanks for the Bell Ringer suggestion. I have not tried it and will try to hunt some down in the near future.

                                                                            1. re: MonMauler

                                                                              Wow, I just checked and they have really broadened their distribution, so you may have seen it in Vegas. I was an early adopter (first tasted it at a local spirits show) and it was only available in the Philly region. Looks like you, your friend and I aren't the only ones who enjoy it.


                                                                              btw . . .the company also makes a rye vodka that I love as well . . . Penn 1681. But that remains available only in PA

                                                                              1. re: MonMauler

                                                                                For what it's worth, I can find Bluecoat up here in Michigan. Agreed - lovely stuff.

                                                                2. Tomato salad is another one of life's true pleasures with a steak.

                                                                  3 Replies
                                                                  1. re: melpy

                                                                    Oh, yes. My one girlfriend will often order a caprese or tomato, onion, mozzarella salad before steak dinners. This makes me happy because then I get to take some.

                                                                    I will often put out some variant of such salad when I am hosting a steak dinner at my place.

                                                                    1. re: MonMauler

                                                                      I think it was Peter Lugers who served me sliced Toamtoes and onion with a slightly spicy russina style dressing that was wonderful......but it was 30 yrs ago

                                                                      1. re: MonMauler

                                                                        Agreed, a Caprese salad is a great summer lead off to a steak dinner. Before I moved to deer territory, the tomatoes were right from the yard. Fortunately, deer don't like the strong smell of herbs, so the basil is still fresh.

                                                                    2. I just had lunch and now this thread has me starving again!

                                                                      On my steak itself (which has of course been cooked with plenty of salt to that elusive stage between rare and medium rare, where the meat is hot but still red) I like either a compound butter (herbs, shallots and/or blue cheese) or a simple pan sauce of reduced brandy and cream. A red wine reduction is good too, but only if I'm not drinking wine with the meal.

                                                                      Alongside, I'll order creamed spinach, hash browns and/or onion rings if I'm at a steakhouse. At home, I generally go with Brussels sprouts (either roasted or shredded and sauteed), roasted cherry tomatoes and/or a potato gratin with caramelized shallots. Maybe sauteed mushrooms with thyme (cooked till dry, though - never soupy). Dark chocolate something (mousse, flourless cake) for dessert.

                                                                      4 Replies
                                                                      1. re: biondanonima

                                                                        I, too, am a devotee of compound butters on steak. My favorite--and it may strike you as a bit strange for beef--is a lemon/thyme/black pepper butter. Sounds like it belongs with yardbird, but it really is terrific on a salted and peppered NY strip.

                                                                        1. re: Perilagu Khan

                                                                          I'll third the compound butter with herbs and shallots. Damn, now I want to go out and get some steaks.

                                                                          1. re: Perilagu Khan

                                                                            Actually, that sounds good - I'm a fan of lemon zest in general. I made a compound butter for steak recently that had orange zest and fennel seed in it - I liked it, but my husband said "this steak tastes like Christmas potpourri - what did you do to it?" Oops!

                                                                            1. re: biondanonima

                                                                              Orange zest and fennel seed, eh? Interesting. Sort of a Sino-Italian thing. Heck, I'd try it.

                                                                        2. At home, it's mushrooms in butter, baked potato, and either asparagus or green beans, also a tossed salad. In a festaurant I splurge and get French fries instead of the potato. I read somewhere once that the quality of a restaurant's French fries are one of the biggest reasons for the success of a restaurant.

                                                                          1 Reply
                                                                          1. re: John E.

                                                                            I could make a whole meal out of FF! An all time favorite are Spanish fries with sauteed onions, jalapenos & Cajun seasoning with a few cold brews.

                                                                          2. Garlic mashed potatoes and fried cauliflower works well.

                                                                            1. Sometimes I'm in the mood for a cold tomato & cucumber salad (red wine vinegar, olive oil, italian seasoning, sea salt & ground black pepper). Nice contrast to the steak.

                                                                              Other times it's usually mashed potatoes, but mac and cheese or au gratin potatoes for a change of pace from time to time.

                                                                              Green bean almondine is also good.

                                                                              6 Replies
                                                                              1. re: Atomic76

                                                                                A bit of a coincidence that this one popped back up today. I'm grilling myself a NY strip tonight and a sirloin for the Khantessa. The above-mentioned lemon-thyme compound butter will make an appearance, as will baked spuds and a Kendall-Jackson zin. Should be a fine dinner.

                                                                                1. re: Perilagu Khan

                                                                                  sounds lovely.
                                                                                  I grilled a rib steak for the dogs. I got to gnaw the bone (wife doesn't allow the dogs to have bones) with a side of burgundy

                                                                                  1. re: bagelman01

                                                                                    The dogs got the meat & you got the bone?

                                                                                    1. re: Tom34

                                                                                      The bone and wine was a snack for me.........and I enjoyed it bery much. Later in the evening I grilled fresh shoulder lamb chops and fresh sweet corn for me, and rib steak for the wife who won't eat lamb or veal (ethical reasons, hers, not mine).

                                                                                    2. re: bagelman01

                                                                                      It was terrific. I nailed the strip at a perfect medium rare and the Kendall-Jackson (an 8-dollar bottle) exceeded my expectations.

                                                                                      PS--The Khantessa also forbids our dog Gretchen gnawing bones. She's worried about colitis. But I've been known to give Gretchen a bone when the lady o' the manse is not around. To my mind, it's just not right for a dog never to get a bone.

                                                                                  2. re: Atomic76

                                                                                    We have been melting in one hot humid heat wave after another and last weekend I made a similar cold tomato / cucumber salad to go with grilled NY strips and it was a perfect match. Very refreshing.

                                                                                  3. I love all the traditional sides but I have started experimenting with new flavours. I love rajas con crema, Mexican corn salad, caponata, stuffed tomatoes.......so many possibilities!

                                                                                    1 Reply
                                                                                    1. re: Gloriaa

                                                                                      The Mexicans have an affinity for steaks--although I don't know about sides. Many of their chile-laced sauces are marvelous.

                                                                                    2. Typical steak menu for me would consist of;

                                                                                      Extra thick cut applewood smoked bacon

                                                                                      Raw seafood platter

                                                                                      Tomato Onion salad (optional)

                                                                                      Porterhouse for 2-4-6 depending on number of guests

                                                                                      German hash brown potatoes

                                                                                      Creamed Spinach

                                                                                      Peas onions and mushroom (optional)

                                                                                      Normally if any sauce I'll use a touch of the house steak sauce.

                                                                                      Vodka "Martini's" throughout

                                                                                      Van Goh Espresso Vodka rocks for desert.

                                                                                      Nothing better in the world to me than that meal.

                                                                                      4 Replies
                                                                                      1. re: jrvedivici

                                                                                        * Extra thick cut applewood smoked bacon

                                                                                        * Tomato Onion salad (optional)

                                                                                        * Two for me

                                                                                        * Bleu Cheese too.

                                                                                        1. re: fourunder

                                                                                          Here you go my friend, two for you and one for me.

                                                                                          1. re: Firegoat

                                                                                            When I'm not doing my steak with a side of steak, I like to roast fresh green beans (sometimes have to go frozen) in the oven with bacon. They take on a completely different roasty flavor.

                                                                                          2. Lagavulin with a side soda and ice, cold shellfish platter, wedge salad, prime 18 oz. strip medium rare, a nice Silverado Cabernet, crispy garlic hash browns, creamed spinach, mushrooms sautéed in port wine and butter, bearnaise, coffee and a side of B&B to finish, two aspirin, two Lipitor and a taxi.

                                                                                            1 Reply
                                                                                            1. re: flavrmeistr

                                                                                              Now that's what I call shootin' the works.

                                                                                            2. Great thread!

                                                                                              Lately I have been trying to keep the carbs down.

                                                                                              My go to side is a simple green salad with scallions and blue cheese and vinagrette. Or a summer squash medly with a little parm type of cheese. So much flavor!

                                                                                              1. the rib eye with soft shell crab at Waterlot Inn in Bermuda is divine.

                                                                                                1. Calabacitas would probably go well with a steak as well - particularly if you are going with smoky chile flavors on the steak.

                                                                                                  It's basically yellow and green squash, corn, green chiles, onion, garlic and manchego cheese. Some recipes have the ingredients all sauteed then the cheese sprinkled over them. But I've also seen it done as a casserole, or the individual components grilled then assembled together.