Classic Steak Sides
A collection of classic steak side dishes to complement your next steak dinner.
Equipment
- 1 large pot for boiling potatoes
- 1 grill pan for asparagus
- 1 mixing bowl
Ingredients
Creamy Mashed Potatoes
- 4 cups potatoes peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
Grilled Asparagus with Lemon
- 1 lb asparagus trimmed
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Buttery Corn on the Cob
- 8 ears corn husked
- 1/4 cup butter melted
- Salt to taste
Instructions
Preparation
- In a large pot, boil the potatoes until tender, about 15-20 minutes. Drain and return to the pot.
- Add milk and butter to the pot. Mash the potatoes with a potato masher or electric mixer until smooth. Season with salt and pepper.
- Preheat a grill pan over medium-high heat. Toss asparagus with olive oil, salt, and pepper.
- Grill asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred. Squeeze lemon juice over asparagus before serving.
- In a large pot, bring water to a boil. Add corn and cook for 5-7 minutes until tender.
- Brush melted butter over the corn and season with salt. Serve immediately.
- Serve these sides alongside your favorite steak cut for a complete meal. Pair with a crisp salad for added freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
- Prepare mashed potatoes and corn ahead of time and reheat just before serving. Grill asparagus fresh for best results.
Notes
Pro Tips: Balance rich sides with lighter, acidic accompaniments. Ingredient Substitutions: Use sweet potatoes for a different flavor profile. How to Serve: Plate alongside steak, garnished with fresh herbs. Storage & Freshness: Keep sides in airtight containers. Make-Ahead Tips: Prepare mashed potatoes ahead and reheat gently.