25 Steak Sides That Are Just as Tasty as the Main Event

Grilled Corn in Husks Recipe photo by Taste of Home

Grilled Corn in Husks

Yes, it’s possible to grill corn at home! It’s important to soak each ear in cold water for about 30 minutes before cooking to prevent burning. This will also add extra moisture so the inside of the corn steams as the ear is grilled.

“If you’re new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It’s especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.” —Recipe contributor Nancy Zimmerman, Cape May Court House, New Jersey

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Au Gratin Potatoes

We love au gratin potatoes, and we love scalloped potatoes. But what’s the difference? While scalloped potatoes are creamy, they do not include cheese, like au gratin potatoes. Switch things up by trying cheddar, Swiss or provolone cheeses.

“These cheesy potatoes are always welcome at our dinner table, and they’re so simple to make. A perfect complement to ham, the versatile, homey side dish also goes well with pork, chicken and other entrees.” —Recipe contributor Cris O’Brien, Virginia Beach, Virginia

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Grilled Peach, Rice & Arugula Salad

Ditch the plain garden salad for a summer favorite. In-season peaches team up with bacon, arugula and wild rice to create a flavorful side dish. Because the peaches are grilled, it’s a great excuse to pair the salad with grilled steaks.

“This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate “tastes like summer” salad booster.” —Recipe contributor Lauren Wyler, Dripping Springs, Texas

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Asparagus, Squash & Red Pepper Saute

While this recipe calls for asparagus, squash and red peppers, you can cook pretty much any veggie in this irresistible white wine sauce. If you don’t have these veggies on hand, try mushrooms, spinach, olives and tomatoes.

“The appealing vegetable trio is enlivened by a wine-scented saute.” —Recipe contributor Deirdre Cox, Kansas City, Missouri

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Sauteed Mushrooms

Earthy mushrooms are a fantastic pairing for hearty steak. You could even serve them right on top of the main dish. Sprinkle with breadcrumbs for a bit of crunch.

“These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret!” —Recipe contributor Joan Schroeder, Mesquite, Nevada

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Crunchy Bacon Blue Cheese Red Pepper Brussels Sprouts

As a kid, I wouldn’t touch Brussels sprouts recipes with a ten-foot pole. Now it’s one of my favorite veggies thanks, in part, to this recipe, which includes dried cranberries, blue cheese and bacon. It makes a good seasonal side when you’re cooking in the fall.

“This is my family’s absolute favorite dish on my holiday table. What’s not to love with the mixed aroma of garlic, onions, bacon, and blue cheese floating through your home?” —Recipe contributor Jana Gooding, Carlsbad, California

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Asiago Mashed Cauliflower

This five-ingredient recipe is ready and on the table in 30 minutes, so you can focus on preparing the steak. You’ll need a food processor to prepare this one, so get it cleaned and ready before cooking.

“Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won’t leave you feeling guilty or completely stuffed.” —Recipe contributor Colleen Delawder, Herndon, Virginia

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Bacon-Gruyere Smashed Potatoes

While mashed potatoes are fully mashed to a fluffy consistency, smashed potatoes are lightly pressed with a fork and retain more of their potato flavor than their creamy counterparts. This recipe adds Gruyere, bacon and herbs for an extra wow factor.

“Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own!” —Recipe contributor Lisa Speer, Palm Beach, Florida

Miso-Buttered Succotash Recipe photo by Taste of Home

Miso-Buttered Succotash

White miso paste provides a hint of salty, umami flavor to this steak-friendly side dish. Add just a little bit of miso, then gradually add more until it tastes exactly the way you like it.

“The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine.” —Recipe contributor William Milton III, Clemson, South Carolina

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Roasted Artichokes with Lemon Aioli

If you’ve only ever seen artichokes on the menu of a fancy restaurant, take the plunge and cook them at home. The prep is most of the work, but once you trim and slice them, the rest is hands-off cooking time in the oven.

“Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn’t be simpler—and the earthy, comforting flavor is a definite payoff.” —Taste of Home Test Kitchen

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Zucchini Panzanella Salad

Wait! Don’t throw out that stale bread. Instead, make an irresistible panzanella salad, which can easily incorporate any of your farmers market finds, including zucchini, peppers and tomatoes.

“I learned how to make panzanella from my friend’s grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It’s also a great way to use day-old bread and your garden’s bounty of zucchini.” —Recipe contributor Felicity Wolf, Kansas City, Missouri

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Rosemary Potatoes with Caramelized Onions

While you’ve probably had rosemary potatoes before, the caramelized onion topping adds something extra special. If you don’t have fresh rosemary, crush the dried rosemary before cooking with it to maximize flavor.

“Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious!” —Recipe contributor Mary Jones, Athens, Ohio

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Lemon-Sesame Green Beans

While fresh haricots verts make this dish upscale and refined, you can easily make the recipe with that bag of backup frozen green beans you have sitting in the freezer. Lemon zest and sesame seeds add bite and crunch.

“There’s a kabob shop in Charlottesville, Virginia, called Sticks, and it has wonderful sides, including sesame beans. I love them so much that I had to make my own version. You can use fresh or frozen green beans; haricots verts (French green beans) work well too. This salad only gets better as it sits, so it’s a perfect (and convenient!) recipe to make a day or two in advance.” —Recipe contributor Dyan Carlson, Kents Store, Virginia

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Bacon Salad

Cooking steak can be time-consuming, so make your sides as worry-free as possible. Luckily, you can make this bacon salad in advance by prepping all of the ingredients separately. Chop the romaine, cook the bacon and prep the tomatoes and red onion, then store each ingredient separately in airtight containers in the fridge.

“Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I’ve hosted, and at this point, the recipe’s been shared too many times to count.” —Recipe contributor Noreen McCormick Danek, Cromwell, Connecticut

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Fresh Artichokes with Lemon-Yogurt Dip

You’ll want to slather this four-ingredient yogurt dipping sauce on everything. Combine yogurt, salt, pepper and lemon juice, then serve it alongside the just-roasted artichokes.

“Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you’ll love my tangy lemon-yogurt dip.” —Recipe contributor Jill Haapaniemi, Brooklyn, New York

Parmesan-Roasted Broccoli Recipe photo by Taste of Home

Parmesan Roasted Broccoli

My kids thought they hated broccoli until they tried this irresistible recipe. Parmesan cheese creates a salty crust that makes this vegetable side downright addictive.

“Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish.” —Recipe contributor Holly Sander, Lake Mary, Florida

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Warm Apple & Pistachio Spinach Salad

“I’ll bring the salad” isn’t exactly the most exciting four words in the English language…until now. With warm apples, fresh gingerroot, roasted pistachios and ricotta cheese, this is one salad that might even upstage the steak.

“I’m really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It’s also super quick and easy to make.” —Recipe contributor Justine Kmiecik, Crestview, Florida

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Authentic German Potato Salad

If you’ve only ever had American potato salad, it’s time to try the German version. While mayonnaise is used in the American version, the German variety features vinegar and bacon drippings and is served warm.

“This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ’50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift!” —Recipe contributor Violette Klevorn, Washington, Missouri

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Slow-Cooker Creamed Corn with Bacon

If you’re cooking a new steak recipe that requires all of your attention, this hands-off slow-cooker side dish is the perfect addition. Best of all, there’s no browning or sauteeing ahead of time, so there’s only one dish to do later.

“Every time I take this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It’s decadent, homey and so worth the splurge.” —Recipe contributor Melissa Pelkey Hass, Waleska, Georgia

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Grilled Loaded Potato Rounds

If you love loaded potatoes but don’t feel like eating an entire baked potato in one sitting, this dish makes it simple. Slice the potatoes into 1-inch rounds, then add your favorite toppings.

“My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives.” —Recipe contributor Fay Moreland, Wichita Falls, Texas

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Smoky Cauliflower Bites

If you’re a spicy food fan, add even more heat to the dish by adding sriracha or hot pepper sauce on the cauliflower when you take them out of the oven. If you prefer a smoky flavor, season with smoked Spanish-style paprika.

“These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch.” —Recipe contributor Courtney Stultz, Weir, Kansas

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Dad's Creamed Peas & Pearl Onions

Jazz up frozen peas with frozen pearl onions, celery, bacon and salted cashews. If you have more peas to use up, try more recipes that start with a bag of frozen peas.

“While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn’t see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family.” —Recipe contributor Nancy Heishman, Las Vegas, Nevada

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Twice-Baked Red Potatoes

Steak and potatoes are a classic match. Here, red potatoes are cooked in the microwave before being sliced and scooped out, so they’re ready in a fraction of the time.

“Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream.” —Recipe contributor Valerie Cox, Secretary, Maryland

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Honey Garlic Green Beans

If your family is usually iffy on green vegetables, this sweet-and-spicy recipe is sure to win them over. For extra crunch, top the dish with slivered almonds. You can toast the nuts for even more flavor.

“Green beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family’s favorite way to enjoy them.” —Recipe contributor Shannon Dobos, Calgary, Alberta

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Leeks au Gratin

You can find leeks at the grocery store or farmers market in the fall and winter, making them the perfect side for a winter steak. You’ll only need heavy whipping cream, Pecorino Romano cheese, salt and pepper to make this easy dish. I love pulling out this recipe when I need to change things up from my usual veggies sides.

“Leeks are too delicious to stand only as an enhancement. Here, they’re the star of a side dish, with a bit of French flair.” —Recipe contributor Chuck Mallory, Chicago, Illinois

Steak Sides FAQ

What are the most traditional steak sides?

Traditionally, steak is served with a vegetable or salad. At classic steakhouses in the ’50s and ’60s, baked potatoes, roasted vegetables and simple green salads, like a wedge salad, were often on the menu. (Of course, that meal cost only about a dollar at the time and would cost much more now!)

What are the easiest sides to pair with steak?

If the steak is prepared simply, with only butter and herbs, for example, most of the side dishes in our list above will work. If the steak is made with a heavy cream sauce, however, you might want to stick with a lighter, more neutral side dish.

How many sides do you serve with steak?

The sky is the limit when it comes to serving sides with steak! Depending on the portion size and decadence of the main dish, anywhere between one to three side dishes should do the trick. Try pairing steak with a salad, like zucchini panzanella salad, a roasted veggie, like Parmesan roasted broccoli, and a hearty potato dish, like au gratin potatoes.