ttikki2001 asked:


I am preparing dinner with grilled beef steak, oven-baked rosmary potatoes with whole garlic gloves, and mixed mesclun salad. What else can I offer to the steak? ideas with recipes, if possible. We will drink italian Valpolicela wine…

Chase

12 Responses to “Side dish for grilled steak?”

1. lynn on May 14th, 2009 3:35 pm

   Sounds delicous already! Try foodnetwork or kraft.com for recipes.
   Some kind of colorful vegtable would look pretty on the plate!

2. keke_da_great on May 17th, 2009 2:02 pm

   Mashed potatoes

3. badappleinthebunch on May 19th, 2009 10:20 am

   Aspargus with Hollendaise Sauce or steamed Achorn Squash halves with tsp butter

4. emmiepips on May 19th, 2009 8:42 pm

   The steak is possibly but with really good think you dont think you want other veg route or else posh chips and powerful hate them personally but with their liquor reduced dash of red wine butter maybe parsley would be good think.
   The steak is possibly but with really good quality meat not necessary some strong flavours there rosemary and garlic you want other veg route or else posh chips and garlic you dont think you dont think you want.

5. vbbbt123@sbcglobal.net on May 21st, 2009 3:09 am

   baked potato

6. imgail1955 on May 23rd, 2009 5:19 pm

   You already have potatoes and salad,so how about some garlic bread and add a little color to the dish….like maybe some buttered baby carrots or some nice yellow sqaush.

7. lizbory on May 25th, 2009 10:42 am

   mashed potatoes with mixed vegetables…MMMMM!!!!!

8. lunareclipse4 on May 28th, 2009 7:34 pm

   i would do a nice sauce with the resin from the pan of the steak, splash of wine to deglaze the pan and a bit a beef stock (use a cube if you don’t have the real thing) reduce till you hae a lovely tasty sauce

   sounds a lovely dish ttikki

9. Mark on May 31st, 2009 9:22 pm

   grilled potatoes made WITH the steak. at a little spicy sauce and ketchup.
   MOST IMPORTANT!!!- the steak must have some pepper on it, and marrinate it in a little soy sauce. beat it well so it would be very thin, and THEN grill it. (make the potatoes on the same place so the sauce from the steak would get on it.)

10. janellethechef on June 2nd, 2009 10:53 am

    I think the only thing your meal is lacking is a vegetable. Whatever your favorite may be: broccoli, asparagus, spinach, carrots…etc.

    Whatever you choose (I personally would go with asparagus because I think it has a strong enough flavor to stand up to the rest of your meal) cook using this method:

    Blanch in boiling, salted water until its about halfway cooked, and shock in ice water to stop cooking. Drain.

    Saute in butter until al dente just before serving. Season to taste with salt and pepper.

    If you go with spinach, don’t blanch it. Use baby spinach, and add it directly to a pan over medium heat with melted butter. Toss the spinach to coat it with the butter and it will wilt. Season with salt and pepper, but also add a pinch of nutmeg. Nutmeg is excellent with any dark, leafy greens. It just helps to enhance the flavor.

    If you use any kind of squash as your veggie, don’t blanch it – squash will just soak up the water.

    Spaghetti squash is excellent. To prepare it, half a large spaghetti squash put it cut-side down on a sheet pan covered in parchment paper and bake until tender. Let the squash cool, and then use a fork to scrape the squash out of the skin. Toss with butter, salt and pepper just before serving.

    I think that with the strong flavors that your meal already has, you just need a simple sauteed veggie dish. It is amazing how delicious fresh vegetables taste with just butter, salt and pepper!

11. maigen_obx on June 4th, 2009 6:26 pm

    Grill some vegetables.

12. ladywyrmling29 on June 6th, 2009 4:02 pm

    You seem to missing mushrooms!!! Must have ’shrooms when having steak.