Side dishes for steak

A

amanda_pennsylvania

Well-known member
We're having house guests on Friday and have planned to grill steaks for dinner. Does anyone have some good side dishes they'd recommend? I'd like to do something other than our usual potatoes and steamed squash...

There's a baked beans recipe in the Menus section that looks good.

(I asked our friends if there was anything they can't eat and the response was, "We eat everything except McDonalds." Har!)

 
Meryl's broiled blue cheese tomatoes are wonderful with steak...

And they look so appetizing, even with "winter" tomatoes they are terrific. I've also done them with goat cheese and Parmesan and that was delicious. Sorry I can't provide you with a link, I'm not using the big pc & can't cut and paste with my iPod.

 
Some ideas...grilled asparagus finished with shaved Parmesan or balsamic drizzle; grilled corn (if

it's available to you in your area) or a grilled corn or fresh corn salad.

Another side I like is a medley of grilled colorful bell peppers (red, yellow, orange), eggplant, zucchini, red onion...I toss the sliced veggies with some olive oil mixed with a little crushed garlic, salt and pepper and a sprinkle of dried or fresh herbs like thyme or rosemary...toss altogether then grill and serve with a drizzle of balsamic vinegar or sprinkle with crumbled feta. Yum.

Here are two corn salads I like:

Grilled Corn, Tomato and Red Onion Salad

4 medium ears corn, husks and silks removed
2 medium ripe tomatoes, cored and chopped
1/2 small red onion, minced (about 1/4 cup)
2 tbsp extra-virgin olive oil
1-1/2 tsp red wine vinegar
8 large fresh basil leaves, cut into thin strips
salt and ground black pepper

Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove corn from grill. When cool enough to handle, stand each piece on end and slice downward several times to remove all kernels. In serving bowl toss oil, vinegar, basil, salt and pepper. Add tomatoes, onion and corn to the vinaigrette, toss gently and serve. Makes 4 to 6 servings.

Fresh Corn Salad

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.

To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

Source: The Barefoot Contessa Cookbook, Ina Garten

Notes from book: For a particularly beautiful salad, you can mix white and yellow corn.

Pat’s notes: Delicious and easy. I sometimes add chopped fresh tomato from the garden.

 
REC: Roasted Asparagus with Crisp Shallots - Love this one!

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
Another good one: Parmesan Green Beans ...

PARMESAN GREEN BEANS

INGREDIENTS:
1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)

DIRECTIONS:
1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans.
5. Add Parmesan and toss.
6. Serve immediately.

Makes: 4 servings

 
REC: Citrus Green Bean Salad - This is delicious! (it's also in T&T)

CITRUS GREEN BEAN SALAD

INGREDIENTS:

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
REC: Easy Baked Potato Wedges

EASY BAKED POTATO WEDGES

4 large potatoes
1/4 cup cooking oil
1 tablespoon parmesan cheese (I used 2 Tbsp Parmigiano Reggiano)
1 teaspoon salt (I used a lot less)
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I doubled it)
(I added some onion powder)

Wash potatoes, cut into wedges.
Place potatoes skin down in a baking dish.
Mix the next 6 ingredients together and brush onto potatoes.
Bake at 350 for 1 hour.

4-6 servings

http://www.recipezaar.com/49200

 
And yet another great one: Roasted Tomatoes with Garlic and Gorgonzola

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. "I placed the 12 halves around a huge plate and piled a big salad in the middle...."

From Giada De Laurentiis

(original recipe posted at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

 
Another delicious one: Carrot Confit

CARROT CONFIT

INGREDIENTS:

1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice

Garnish: 2 tablespoons coarsely chopped cilantro, optional

DIRECTIONS:

In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.

From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten

 
You must log in or register to reply here.
Back
Top