Recipes Side Dishes 16 Perfect Side Dishes for Steak By Food & Wine Editors and Alexis McCowan Updated on October 25, 2021 Share Tweet Pin Email Trending Videos Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Steak is a great main course for a family dinner or special occasion, and you want the perfect sides to go with it. From grilled vegetables to light salads to Wild Rice Tabbouleh, this collection of side dishes for steak is guaranteed satisfaction served on a well-thought-out platter. Garlic and Herb Mashed Potatoes are great for when you're in a time crunch. Have a little more time? Prepare this Potatoes Au Gratin recipe that combines cheddar and Gruyère. Read on for more delicious pairings with steak. 01 of 16 Grilled Corn with Cotija and Quicos Aubrie Pick Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in Traci des Jardins' version of elote. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve. Corn Muffins Go to Recipe 02 of 16 Citrus, Beet, and Arugula Salad with Halloumi Croutons Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons. Beet Salad Go to Recipe 03 of 16 Baked Asparagus Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. When you add the Parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks. Go to Recipe 04 of 16 Salade Catalane Photo by Mary Jo Hoffman The three-part core of a classic salade Catalane includes roasted red pepper, anchovy, and hard-boiled egg. Beyond this, there are endless interpretations. This one, from Steve Hoffman's time in the French town of Autignac in Languedoc-Roussillon, takes the form of a very approachable chopped salad, which pays its respects to the region's love of wild bitter greens and fire-based cooking. Go to Recipe 05 of 16 Lemony Chickpea Salad © Brian Doben Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing. Chickpea and Romaine Soup with Golden Vermicelli Go to Recipe 06 of 16 Sautéed Broccoli and Corn Salad This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish. Corn, Basil, and Quinoa Salad Go to Recipe 07 of 16 Tabbouleh with Marinated Artichokes and Baby Spinach This dish combines tomatoes, spinach, and feta to create a satisfying salad that pairs well with a savory steak. Wild Rice Tabbouleh Go to Recipe 08 of 16 Brussels Sprouts and Broccoli with Cranberry Agrodolce A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish. Brussels Sprout Salad Go to Recipe 09 of 16 Potatoes au Gratin Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. Cheddar and Gruyère work wonderfully here, but feel free to substitute with another one of your favorite melting cheeses, such as Fontina or Havarti. More Potatoes Go to Recipe 10 of 16 Charred Broccolini Caesar with Kale and Chickpeas Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Smoky, charred Broccolini and chickpeas give this take on Caesar salad the heft it needs to be a main course. Texture is the secret to a salad's wow factor. Here, Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing. Kale and Brussels Sprouts Caesar Salad Go to Recipe 11 of 16 Wild Rice Tabbouleh Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad. Quinoa Tabbouleh Go to Recipe 12 of 16 Smoky Sweet Potatoes with Chorizo Butter Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite. go to recipe 13 of 16 Easy Creamed Spinach Abby Hocking Butcher Erika Nakamura makes a mean creamed spinach, using a combo of Cognac and Pernod to add complex flavor to the steakhouse staple. More Spinach Recipes go to recipe 14 of 16 Strip Steak Frites with Béarnaise Butter © Con Poulos This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots and vinegar—key ingredients in béarnaise sauce—and serves them with tangy French fries made with vinegar-brined potatoes. More Fries go to recipe 15 of 16 Garlic-and-Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make purple mashed potatoes. More Mashed Potato Recipes go to recipe 16 of 16 Basic Roasted Carrots Abby Hocking To achieve good color and caramelization on carrots, chef Hugh Acheson sautés them in olive oil and butter before finishing them in the oven. The carrots should be tender on the outside and have some crispiness in the middle, he says. go to recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit