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Top 10 Steak Sides

Top 10 Steak Sides

Now you know how to cook a perfect steak and have lots of recipes for steak sauces you can have a think about some excellent side dishes. To make life even easier, we also have a range of ready-made sauces that you simply heat up and serve for a truly wonderful dining-in experience with ease. 

Here are our Top 10 Steak Sides:

1. Chips

Steak and chips are a classic combination, and chips are relatively easy to make once you get the knack of them. You can use sunflower oil to fry your chips, but for a really excellent flavour beef fat, also known as beef dripping, is a perfect choice to go with a steak dinner. In terms of potatoes, Maris Piper, Red Rooster, and Golden Wonder are ideal. For frying, you want to use a deep pan and do not fill more than half the pan with your choice of fat. For a lighter alternative, you can also bake your chips by placing them on a baking tray, drizzling with oil and seasoning with salt, then roasting in a preheated oven at 200C/Gas Mark 6 for 45 minutes, and make sure to turn them at regular intervals.

Ingredients

• 1kg of potatoes
• Oil/beef dripping
Salt, preferably sea salt


Method

  1. Cut your potatoes into finger sized wedges, you don’t need to peel them.
    Heat your oil in a pan, if you have a thermometer you want to reach a temperature of 130C. If you do not have a thermometer you can test the temperature by placing a raw chip in the pan. When it starts to float and fry you know you have the right temperature.
  2. Use a slotted metal spoon to place your chips in the oil and fry for about 8 minutes. Take them out and put to the side.
  3. Turn the heat up, if you have a thermometer you want the oil to reach 190C. If you do not have a thermometer you can test this by returning one of the chips to the oil. It should float to the top and start turning a golden colour. This step ensure that your chips have a nice crispy exterior while still being fluffy in the middle.
  4. Add your chips in small batches, you don’t want to add too many at the same time as this will decrease the temperature of your oil. Fry until perfectly golden.
  5. Remove your chips, put them to the side and pat dry with some kitchen paper, then season with salt. Serve them immediately while still warm.


2. Coleslaw

Coleslaw is a fantastic accompaniment to steak, providing a nice fresh and crunchy balance to a meal. On top of this, coleslaw is incredibly easy to make and can be done in advance for a stress free approach to a steak dinner at home. If you are planning on making a steak sandwich coleslaw also makes a fine dressing. You can use any type pf cabbage, or even a mix of several for added colour and flavour.

Ingredients

• 1 large cabbage, take away the outer leaves and shred
• 2 carrots, grated
• Handful of parsley leaves, chopped
• 200g of mayonnaise
• 2 tbsp cider vinegar
• 2 tbsp Dijon mustard
• Salt and pepper to taste


Method

  1. Prepare your cabbage and carrots. Mix together.
  2. Mix your mayonnaise, parsley, vinegar, and mustard in a separate bowl until combined.
  3. Add your dressing to the vegetables and mix well.


3. Tenderstem Broccoli/Spinach

Tenderstem broccoli fried with a little garlic and butter/olive oil gives you a really easy side dish that is packed with texture and flavour. You can also add asparagus and spinach to this recipe for an even greater variety of vegetables to pair up with your steak. Just make sure if you are adding spinach to only put it in at the end as it will only take a few minutes to cook.

Ingredients

• 250g of tenderstem broccoli
• 1 tbsp of butter or oil
• 3 cloves of garlic, crushed and chopped
• ½ a lemon juice
• Salt and pepper to taste


Method

  1. Blanche your broccoli by placing in boiling water for one minute, then pull out and drain.
  2. Heat the oil/butter in a pan to a medium heat. Add in the garlic and stir for a minute, be careful not to burn the garlic and reduce the heat slightly if needed.
  3. Add the broccoli and stir thoroughly, then cover the pan and steam for a few minutes. If you are adding spinach, do this for the last minute or two.
  4. Add the lemon juice, salt and pepper to taste, and stir thoroughly.
  5. Serve immediately.


4. Baked Potato

Baked potatoes are a great side to have with steaks and will likely please anyone you are cooking for. On top of this, they are also delicious and incredibly easy. The ideal baked potato should be very fluffy on the inside with a nice crispy skin, technically you can use any type of potato but Russet and baking potatoes are perfect.

Ingredients

• 2 large potatoes, ideally baking potatoes or Russet
• 2 tbsp of oil or butter, any oil is fine except for extra virgin olive oil
Salt, pepper, and butter to taste


Method

  1. Preheat your oven to 200C/Gas Mark 7.
  2. Prick your potatoes with a fork or carve a small cross in the middle. This is to let out the hot air and prevent them from exploding.
  3. Rub your potatoes with oil or butter and season with a touch of salt. Place on a baking tray and put in the oven.
  4. Bake for 25 minutes, this is to ensure that the skin goes really crispy.
  5. Lower the heat to 190C/Gas Mark 5 and bake for a further 50 minutes to an hour until the inside is soft.
  6. Open up the potatoes, and melt a small knob of butter inside. Season with salt and pepper to taste, then serve immediately.


5. Green Leaf Salad

This green leaf salad with a French style vinaigrette is a fresh, crispy, and zesty side dish for your steaks. You can have it by itself, or even with some of the other side dishes listed here like chips or baked potatoes.

Ingredients

• 1 red onion, finely chopped
• 170g of bistro salad, you can buy these pre-packaged or make your own with a mix of different types of lettuce, green leaves, and beetroot
• 2 tbsp of extra virgin olive oil
• 1 tbsp of white wine vinegar
• 1 tbsp of cider vinegar
• 1 tbsp of Dijon mustard
• Salt and pepper to taste

 

Method

  1. Mix the vinegar, mustard, olive oil, salt, and pepper together until fully combined to make the dressing.
  2. In a large bowl add your finely chopped red onion and salad.
  3. Drizzle your dressing on top of the salad, then toss.


6. Dauphinoise Potatoes


Dauphinoise potatoes are a classic side dish of rich and creamy potatoes with cheese. This is a perfect pairing with steak, but also works incredibly well with roasts. If you are feeling particularly decadent you can fry a few bacon lardons and add them to the potatoes before you put them in the oven.

Ingredients

• 1kg of potatoes, peeled and finely sliced
• 4 garlic cloves
• 500ml of double cream
• 500ml of milk
• 150g of grated cheese, gruyere is traditional but you can use any kind of melting cheese like cheddar or even parmesan

 

Method

  1. Preheat your oven to 150C/Gas Mark 5.
  2. Add your milk, cream, and garlic to a saucepan and bring to a slight simmer.
  3. Add your finely sliced potatoes to the milk and cream mixture and cook for 5 minutes.
  4. Remove the potatoes from the milk and cream with a slotted spoon. Also remove the garlic cloves at the same time.
  5. Line your potato slices in an oven-proof dish.
  6. Pour the milk and cream on top until the mixture has seeped through the layers and so that there is a fine layer sitting on top of the potatoes.
  7. Spread your grated cheese evenly on top.
  8. Put in the oven and bake for 30-40 minutes until browned.
  9. Serve immediately.


7. Tomato & Feta Couscous Salad

A slightly more unusual and modern side dish for your steak dinner, this couscous is bursting with lots of different flavours and colours, making it a really exciting side to have. The combination of the rich feta, sharp lemon and tomatoes, and sweet red pepper compliment a lovely juicy steak. In fact, you could slice your steak and add it to this salad rather than have it as a side dish for a lighter meal.

Ingredients

• 1 red onion, finely sliced
• 1 red pepper, finely sliced
• 100g of cherry tomatoes, halved
• ½ a cucumber, diced into small cubes
• 200g couscous
• 200g feta cheese
• 1 handful of parsley leaves, finely chopped
• 1 handful of coriander leaves, finely chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

 

Method

  1. Cook the couscous according to the packet instructions.
  2. Mix your lemon juice, olive oil, and vinegar until fully combined.
  3. Add the tomato, red onion, red pepper, cucumber, and herbs to the couscous and stir thoroughly. Add herbs and stir again.
  4. Add your dressing and mix thoroughly, add salt and pepper to taste.


8. Mustard Mash

Mustard and mustard sauces go incredibly well with steak, and with this mustard mash you have a wonderful combination of a smooth and creamy mash that is still has a punch of flavour. This very simple dish can also be made in advance and stored in the fridge, then simply heat up when needed. The best potatoes to use are Maris Piper, Golden Wonder, and Red Rooster.

Ingredients

• 1kg of potatoes, peeled and cubed
• 100 ml of double cream
• 100g butter
• 1 tbsp of mustard, ideally Dijon
Salt and butter to taste

 

Method

  1. Put your potatoes in a deep saucepan, cover with water.
  2. Put the pot on the heat and bring to a boil.
  3. Boil until the potatoes are cooked through, you should be able to put a knife or fork through them with little resistance.
  4. Take off the heat and drain.
  5. Add back into the pan, add the cream, milk, and mustard.
  6. Mash together until smooth.
  7. Add salt and pepper to taste.
  8. Serve immediately.


9. Corn on the cob

Always a classic at barbecues, corn on the cob makes a very sweet, spicy, crunchy, and tasty partner with steak. It is also very easy to make and can be as seasoned or simple as you wish depending on your personal preference.

Ingredients

• 4 corn on the cob
• 3 tbsp of butter
• Salt and pepper to taste
• Chilli flakes, to taste

 

Method

  1. Preheat your oven to 200C/Gas Mark 6.
  2. Wrap each corn in foil to form a parcel.
  3. Place them on a baking tray, then bake in the oven for 30 minutes.
  4. Remove from oven and unwrap.
  5. Coat in butter and seasoning to taste.
  6. Serve immediately.


10. Lyonnaise Potatoes

This dish originates from the city of Lyon in France, and consists of fried slices of potatoes with onion and garlic. It is easy to make, and is perfect with steaks.

Ingredients

• 1kg of potatoes, peeled and sliced to 1cm thick
• 2 tbsp of olive oil
• 1 tbsp of butter
• 4 shallots, finely sliced
• 5 cloves of garlic, chopped
• 1 tbsp of freshly chopped parsley
• Salt and pepper to taste

 

Method

  1. Add oil to a pan on a medium heat.
  2. Add your shallots and fry until soft.
  3. In the meantime in a separate pot bring water to a boil, add your potatoes and boil for 3 minutes until slightly softened. Drain the potatoes. If the shallots are finished before the potatoes you can put them to the side.
  4. Add the potatoes, garlic, and butter to the shallots and cook until the potatoes have browned. Season to taste, add parsley and stir through, then serve immediately.