What would be a great side dish to accompany a great steak?

Answer 1

I'm a fan of the good ol' fashion potatoess with steak...

a great potatoe dish would be to boil them whole leave skins on them cut them into cubes set in aluminum foil pouch and a few butter chips salt pepper and a few diced onions in it and throw in it on the grill with the steaks

if you want something a little different maybe some rice or some grilled veggies yumm!

Answer 2

broccli and cheese!
homemade mash potates
rice w gravy
rice
baked potatoe
french fries
salad
soup

Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette Recipe
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 ounces) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives (optional)
2 tablespoons thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette

Instructions:
1. Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise into thin slices.
2. Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.

Makes 8 servings.


the side-dish list is endless!

Answer 3

Home Fries of course!

Chop up a couple fo potatoes for each person eating and a large onion each as well.
Preheat your electric skillet to about 250 and add some oil to the pan. Its ready to cook in when a drop of water jumps across the pan.
Add the potatoes to the oil and cook till one side is golden brown then add the onions and sprinkle with salt and pepper and some dried minced garlic. Cook till golden brown all around and the onions are also golden brown and soft.
Serve with your grilled steaks and corn on the cob!

Answer 4

When having a great steak, I like to keep it very simple, otherwise the meal gets too heavy. A baked potato is classic, you could do a twice baked potato to be fancier. But usually, I skip the carb and just go for a ceasar salad or green beans, and some berries.

Answer 5

You said a "great" steak, well here is an extravagant side for a truly exceptional piece of meat.
Ingredients for two (with leftovers):
1/2 lb pasta
4 tablespoons of butter
1 big or two small shallots
1 lb mushrooms
fresh Italian flat leaf parsley
2 slices of fresh foie gras* - about 4-6 ounces

Put some water on for pasta, I like papardelle for this, but go with your own favorite. While water is coming up to a boil, saute shallot in 2 tablespoons of butter, when they soften up, add mushrooms, I like a combination of wild and button, but again, go with your own taste.

Generously salt and pepper the mushrooms to help them give up their liquid and stir. Put a lid on the pan to capture moisture. When the mushrooms are cooked take off the lid, if the mixture is very soupy, reduce a touch, but if not, proceed.

Turn off the heat, add remaining butter, half the foie, half a cup of chopped parsely, put the lid back on the pan and set aside.

Cook pasta in salted water until just shy of al dente. Turn heat back up under the mushroom mixture, and add the pasta and a little of the cooking water to the pan.

When sauce is thick and clinging to the pasta, season to taste.

Sear the other half of fresh foie very briefly in a rocket hot pan, just a few seconds per side.

Set seared foie on top of steak, serve with finished pasta, garnish with additional parsley.

Warning! This steak / pasta combo has been known to spark spontaneous lovemaking right on the dinner table!

Enjoy!

*Note if you can't come by fresh foie, you can add a good foie gras mousse to the sauce, which will be almost as good. Being that they vary from brand to brand, you may have to add more or less depending on foie content and other ingredients. Just add it by the spoonful until sauce tastes rich and decadent.

Bonus addition for steak:
If going with a more simple baked potato side dish make this compound butter:

1 stick of unsalted butter, softened
Equal weight of crumbled stilton blue cheese
Pinch of sea salt, a couple of good grinds of black pepper

Combine in a bowl, mix by hand until thoroghly incorporated. Turn out onto plastic wrap, roll into cylinder, pop into ice box until firm.

Slice into coins and place on top of hot steak and split baked potato - will melt into pure joy!

Answer 6

Herbed Mushrooms with Wine

INGREDIENTS
1 tablespoon olive oil
1 1/2 pounds fresh mushrooms
1 teaspoon Italian seasoning
1/4 cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives
DIRECTIONS
Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Answer 7

Well depending on how u seasoned the steak . But if it was southwest season i would make a lil brown rice with black beans, plain old steak it would be a salad and maybe baked potato or mashed garlic with bluecheese mixed in. Good Luck

Answer 8

I make a potatoes like this:

Slice the potatoes thinly, put them in a row on a piece of tinfoil, top with onions, slices of butter, and garlic and season salt. Close the tinfoil tightly, and bake or put on the grill for 45-60 min. They're delicious!

Answer 9

grilled corn on the cob and a fruit salad...or try just a normal garden salad with crasins, cherry tomatos, pecans, and feta cheese, or umm coleslaw, oh what i usually will do is bake potatos and mushrooms cooked in a pan with red wine and garlic and you cook them untill they have shunk and turned dark...well i hope thats helped you a little

Answer 10

Harris Teeter brand mushroom risotto is good, so is Near East regular rice pilaf.