There’s nothing quite like a perfectly cooked steak to satisfy hearty appetites. That rich, beefy flavor and melt-in-your-mouth texture are simply divine. But as delicious as steak is on its own, the right vegetable side dishes can take the meal to the next level by adding pops of color, bright flavors, and nutritional boosts.
If you’re looking to round out your steak dinner with some verdant veggie accompaniments, you’ve come to the right place. Here are some show-topping vegetable side dish recipes that will have your tastebuds rejoicing and your steak singing.
Roasted Garlic Parmesan Asparagus
Asparagus is a classic steak companion, and this roasted garlic parmesan version kicks things up a notch. It’s easy yet elegant.
Ingredients:
1 bunch asparagus, tough ends trimmed
2 tablespoons olive oil
3 cloves garlic, minced
1/3 cup grated parmesan cheese
1 teaspoon lemon zest
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Arrange asparagus on a baking sheet and drizzle with olive oil. Use your hands to coat the asparagus evenly.
3. Sprinkle minced garlic, parmesan, lemon zest, salt and pepper over the asparagus and toss to combine.
4. Roast for 10–12 minutes until asparagus is tender but still crisp.
5. Serve immediately while hot.
The roasting brings out the natural sweetness of the asparagus while the garlic, parmesan, and lemon add punches of flavor that compliment steak beautifully.
Loaded Baked Potato Wedges
You can’t go wrong with loaded baked potatoes as a steak side. This deconstructed version makes them easier to eat and ratchets up the crispy factor.
Ingredients:
4 large russet potatoes, cut into 8 wedges each
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
6 strips bacon, cooked and crumbled
4 green onions, sliced
For the dip:
1 cup sour cream
1/2 cup buttermilk
1 tablespoon dried chives
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F. Line a baking sheet with foil or parchment for easier cleanup.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt and pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet.
4. Bake for 25–30 minutes, flipping halfway, until potatoes are crispy and golden brown.
5. Remove from oven and top evenly with cheese and bacon crumbles. Return to oven for 3-5 minutes until cheese is melted.
6. While potatoes cook, make the dip by stirring together the sour cream, buttermilk, chives, garlic powder, salt, and pepper.
7. Sprinkle baked potatoes with green onions and serve immediately with the cool dip on the side.
You get all the flavors of a loaded baked potato in crispy, easy-to-eat form. The tangy dip provides a creamy contrast to the hearty potato wedges.
Honey Balsamic Roasted Carrots
These roasted carrots are equal parts sweet and savory, with a gorgeous caramelized exterior. Their bright color makes them an appealing addition to any steak plate.
Ingredients:
2 lbs. carrots, peeled and cut into 1-inch pieces
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
4 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together the olive oil, vinegar, honey, garlic, thyme, salt, and pepper.
3. Add the carrot pieces and toss to coat them evenly in the marinade.
4. Spread the carrots in an even layer on a baking sheet.
5. Roast for 30-35 minutes, stirring halfway, until carrots are fork-tender and lightly caramelized.
6. Serve warm, drizzled with any leftover marinade from the pan.
The marinade creates a delectable balance of sweet and tart flavors that make these roasted carrots absolutely addictive alongside steak.
Grilled Romaine Wedges with Blue Cheese Dressing
A fresh, smoky twist on a classic salad that’s perfect for sopping up steak juices.
Ingredients:
For the salad:
2 romaine hearts, cut into wedges with ends trimmed
2 tablespoons olive oil
Salt and pepper
For the dressing:
1/2 cup sour cream
1/3 cup crumbled blue cheese
1/4 cup buttermilk
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, minced
Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan over medium-high heat.
2. Drizzle the romaine wedges with olive oil and season with salt and pepper.
3. Grill the wedges for 2-3 minutes per side until charred in spots but still crisp.
4. Make the dressing by mixing together the sour cream, blue cheese, buttermilk, lemon juice, Worcestershire sauce, garlic, salt and pepper.
5. Arrange the grilled romaine wedges on a platter and drizzle with desired amount of blue cheese dressing.
The smoky char on the romaine contrasts with the cool, tangy blue cheese dressing for a refreshing yet indulgent salad pairing.
Garlic Butter Mushrooms
These rich, savory mushrooms are low-maintenance but pack huge flavors to take your steak over the top.
Ingredients:
1 lb. mushrooms, quartered (cremini, button, or a mix)
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons parsley, chopped
1 teaspoon lemon zest
Salt and pepper to taste
Instructions:
1. Melt the butter in a large skillet over medium-high heat.
2. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes to get a nice sear.
3. Give the mushrooms a toss, then continue cooking for 5–6 more minutes, tossing occasionally, until tender and browned.
4. Reduce heat to low and stir in the garlic, parsley, and lemon zest, and season with salt and pepper.
5. Cook for just 1 more minute until garlic is fragrant, then remove from heat.
6. Serve the mushrooms immediately with your steak, spooning over any garlic butter from the pan.
Earthy mushrooms get amplified by garlic, butter, bright lemon, and fresh parsley for huge flavors with minimal effort.
No matter which veggie route you choose for your steak dinner, these side dish recipes are guaranteed to dazzle. The vibrant colors, varied textures, and bold flavors provide the perfect counterpoints to rich, juicy steak. Mix and match these sides for a truly mouthwatering meal that will have everyone clearing their plates and going back for second helpings.
