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Steak Sides

Perilagu Khan Oct 21, 2012 07:28 AM

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.

  1. Atomic76 Jul 29, 2013 06:50 PM

    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.

    1. whs Jul 29, 2013 05:24 PM

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

      1. n
        nsgirl Jul 28, 2013 08:37 PM

        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. f
          flavrmeistr Jul 28, 2013 08:20 PM

          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
            Perilagu Khan Jul 29, 2013 07:56 AM

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

          2. Firegoat Jul 28, 2013 02:57 PM

            I like my steak with a side of steak.

            1 Reply
            1. re: Firegoat
              Firegoat Jul 30, 2013 05:22 AM

              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. jrvedivici Jul 28, 2013 02:44 PM

              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
                f
                fourunder Jul 28, 2013 05:00 PM

                * Extra thick cut applewood smoked bacon

                * Tomato Onion salad (optional)
                ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                * Two for me

                * Bleu Cheese too.

                1. re: fourunder
                  jrvedivici Jul 29, 2013 05:54 AM

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

                   
                  1. re: jrvedivici
                    f
                    fourunder Jul 29, 2013 07:17 AM

                    very nice.....

                    1. re: jrvedivici
                      Perilagu Khan Jul 29, 2013 07:55 AM

                      Dam' generous of ya'.

                2. g
                  Gloriaa Jul 28, 2013 02:43 PM

                  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
                    Perilagu Khan Jul 29, 2013 07:54 AM

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

                  2. Atomic76 Jul 28, 2013 05:46 AM

                    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
                      Perilagu Khan Jul 28, 2013 07:29 AM

                      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
                        bagelman01 Jul 28, 2013 02:00 PM

                        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
                          t
                          Tom34 Jul 28, 2013 04:51 PM

                          The dogs got the meat & you got the bone?

                          1. re: Tom34
                            bagelman01 Jul 29, 2013 08:39 AM

                            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
                            Perilagu Khan Jul 29, 2013 07:53 AM

                            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
                          t
                          Tom34 Jul 28, 2013 04:56 PM

                          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. s
                          Sgillies001 Jul 27, 2013 11:41 AM

                          Garlic mashed potatoes and fried cauliflower works well.

                          1. John E. Oct 22, 2012 06:33 PM

                            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.
                              t
                              Tom34 Oct 23, 2012 04:09 AM

                              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. biondanonima Oct 22, 2012 11:45 AM

                              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
                                Perilagu Khan Oct 22, 2012 11:53 AM

                                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
                                  gaffk Oct 22, 2012 12:00 PM

                                  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
                                    biondanonima Oct 22, 2012 12:33 PM

                                    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
                                      Perilagu Khan Oct 22, 2012 01:13 PM

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

                                2. melpy Oct 22, 2012 09:42 AM

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

                                  3 Replies
                                  1. re: melpy
                                    m
                                    MonMauler Oct 22, 2012 10:00 AM

                                    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
                                      f
                                      FriedClamFanatic Oct 22, 2012 03:55 PM

                                      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
                                        gaffk Oct 22, 2012 05:38 PM

                                        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. m
                                      MonMauler Oct 22, 2012 08:13 AM

                                      My preferred accompaniments for steak are:

                                      Red Wine
                                      Loaded Baked Potato
                                      Creamed Spinach
                                      Asparagus

                                      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
                                        Perilagu Khan Oct 22, 2012 08:38 AM

                                        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
                                          m
                                          MonMauler Oct 22, 2012 09:56 AM

                                          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
                                            Perilagu Khan Oct 22, 2012 10:40 AM

                                            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
                                              m
                                              MonMauler Oct 22, 2012 11:05 AM

                                              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
                                                Perilagu Khan Oct 22, 2012 11:51 AM

                                                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
                                                  gaffk Oct 22, 2012 12:00 PM

                                                  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
                                                    Perilagu Khan Oct 22, 2012 12:25 PM

                                                    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
                                                      m
                                                      MonMauler Oct 22, 2012 12:48 PM

                                                      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
                                                        gaffk Oct 22, 2012 01:21 PM

                                                        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.

                                                        http://www.bluecoatgin.com/locations....

                                                        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
                                                          Wahooty Oct 22, 2012 02:52 PM

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

                                          2. l
                                            lcool Oct 22, 2012 06:03 AM

                                            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. b
                                              Bryan Pepperseed Oct 22, 2012 05:30 AM

                                              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. Wahooty Oct 21, 2012 08:41 PM

                                                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
                                                  Perilagu Khan Oct 22, 2012 06:30 AM

                                                  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. gaffk Oct 21, 2012 06:06 PM

                                                  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. re: gaffk
                                                    melpy Oct 22, 2012 08:39 AM

                                                    +1 on seasonal steak sides.

                                                  2. Chinon00 Oct 21, 2012 05:50 PM

                                                    Lyonnaise potatoes and a bottle of Nebbiolo.

                                                    1. e
                                                      escondido123 Oct 21, 2012 05:45 PM

                                                      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. whs Oct 21, 2012 05:08 PM

                                                        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. c
                                                          CanadaGirl Oct 21, 2012 04:27 PM

                                                          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
                                                            tim irvine Oct 21, 2012 04:32 PM

                                                            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
                                                              t
                                                              tzurriz Oct 21, 2012 05:27 PM

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

                                                              1. re: tim irvine
                                                                t
                                                                Tom34 Oct 21, 2012 05:34 PM

                                                                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
                                                                  Perilagu Khan Oct 22, 2012 06:25 AM

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

                                                              2. tim irvine Oct 21, 2012 04:18 PM

                                                                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
                                                                  TroyTempest Oct 22, 2012 07:06 PM

                                                                  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. olyolyy Oct 21, 2012 03:48 PM

                                                                  Creamed corn, sauteed mushrooms or mashed potatoes. Horseradish.

                                                                  1. f
                                                                    FriedClamFanatic Oct 21, 2012 03:04 PM

                                                                    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. t
                                                                      tzurriz Oct 21, 2012 03:00 PM

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

                                                                      1. h
                                                                        Harters Oct 21, 2012 02:52 PM

                                                                        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
                                                                          linguafood Oct 21, 2012 03:29 PM

                                                                          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...

                                                                          http://www.entrecote.de/index.php?mid=1

                                                                          (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. k
                                                                          kengk Oct 21, 2012 02:46 PM

                                                                          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. letsindulge Oct 21, 2012 02:44 PM

                                                                            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. ipsedixit Oct 21, 2012 11:50 AM

                                                                              A big bold Cab.

                                                                              My significant other.

                                                                              3 Replies
                                                                              1. re: ipsedixit
                                                                                Veggo Oct 21, 2012 08:17 PM

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

                                                                                1. re: Veggo
                                                                                  ipsedixit Oct 21, 2012 08:33 PM

                                                                                  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
                                                                                    Perilagu Khan Oct 22, 2012 06:00 AM

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

                                                                              2. linguafood Oct 21, 2012 09:50 AM

                                                                                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. bagelman01 Oct 21, 2012 08:37 AM

                                                                                  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
                                                                                    Perilagu Khan Oct 21, 2012 11:38 AM

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

                                                                                    PS--Dam' luck dawg.

                                                                                    1. re: Perilagu Khan
                                                                                      bagelman01 Oct 21, 2012 12:41 PM

                                                                                      PK...
                                                                                      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
                                                                                        Perilagu Khan Oct 21, 2012 02:08 PM

                                                                                        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
                                                                                          bagelman01 Oct 21, 2012 04:44 PM

                                                                                          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
                                                                                            tim irvine Oct 21, 2012 04:49 PM

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

                                                                                            (__8 ])

                                                                                        2. re: bagelman01
                                                                                          Lillipop Oct 22, 2012 11:19 AM

                                                                                          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
                                                                                            m
                                                                                            mwhitmore Jul 28, 2013 10:04 PM

                                                                                            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. ttoommyy Oct 21, 2012 08:28 AM

                                                                                        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
                                                                                          iluvcookies Oct 21, 2012 12:44 PM

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

                                                                                          1. re: iluvcookies
                                                                                            ttoommyy Oct 21, 2012 01:18 PM

                                                                                            Those are the only ones I use.

                                                                                        2. e
                                                                                          ErnieD Oct 21, 2012 08:19 AM

                                                                                          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
                                                                                            Perilagu Khan Oct 21, 2012 11:38 AM

                                                                                            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. boyzoma Oct 21, 2012 07:48 AM

                                                                                            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
                                                                                              Perilagu Khan Oct 21, 2012 11:32 AM

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

                                                                                            2. Delucacheesemonger Oct 21, 2012 07:42 AM

                                                                                              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
                                                                                                f
                                                                                                FriedClamFanatic Oct 21, 2012 03:15 PM

                                                                                                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
                                                                                                  Delucacheesemonger Oct 21, 2012 11:36 PM

                                                                                                  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: Delucacheesemonger
                                                                                                    EM23 Jul 28, 2013 08:04 AM

                                                                                                    Maybe this?
                                                                                                    http://www.saveur.com/article/Recipes...

                                                                                                    1. re: EM23
                                                                                                      Delucacheesemonger Jul 28, 2013 09:38 AM

                                                                                                      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
                                                                                                        EM23 Jul 28, 2013 08:05 PM

                                                                                                        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
                                                                                                        http://books.google.com/books?id=6oyPnN53PBMC&pg=PA109&dq=pommes+l'amis+louis+patricia+wells+109&hl=en&sa=X&ei=54P1UeiTOpTK4APexoHQDQ&ved=0CC8Q6AEwAA#v=onepage&q=pommes%20l'amis%20louis%20patricia%20wells%20109&f=false
                                                                                                        A collection of pommes galette recipes http://recipes.apocalx.net/?q=+Galettes+de+pommes+de+terre
                                                                                                        Potato cake of Louis Friend
                                                                                                        http://5poissons.canalblog.com/archiv...

                                                                                                    2. re: Delucacheesemonger
                                                                                                      JoanN Jul 28, 2013 05:12 PM

                                                                                                      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?

                                                                                                      http://nymag.com/restaurants/articles...

                                                                                                      1. re: JoanN
                                                                                                        f
                                                                                                        FriedClamFanatic Jul 28, 2013 07:31 PM

                                                                                                        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. Njchicaa Oct 21, 2012 07:38 AM

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

                                                                                                  3 Replies
                                                                                                  1. re: Njchicaa
                                                                                                    Crockett67 Oct 21, 2012 04:55 PM

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

                                                                                                    1. re: Crockett67
                                                                                                      pinehurst Oct 22, 2012 12:02 PM

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

                                                                                                      1. re: pinehurst
                                                                                                        Crockett67 Oct 22, 2012 05:10 PM

                                                                                                        We have a winner!! :)

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