50 Best Side Dishes For Steak

A good steak can be the centerpiece of an easy, satisfying meal: whether you prefer a ribeye, a New York strip, a filet mignon, or a T-bone. Generally, steak is quite simple to prepare once you select the right cut, season it heavily, and sear it in a cast iron pan or over a hot grill. Of course, this means you have plenty of time to focus your attention and energy on the preparation of a stellar side dish to perfectly complement your juicy steak.

While classic steak accompaniments include baked potatoes, creamed spinach, and fries, our list of favorites ranges more widely to include hearty roasted vegetables, refreshing salads, fluffy rice pilaf, elotes, and lots of variations on sweet potatoes. Read on for our recipe list of 50 excellent steak sides — and be sure to bookmark it for the next time you plan to light up the grill.

For this simple side dish, cubed sweet potatoes are tossed with cooking spray, roasted in a hot oven, and then heated under the broiler for a few minutes for additional crispiness. Meanwhile, a jazzy pesto is blended up in the food processor featuring cilantro, pistachios, jalapeño, garlic, lime juice and zest, and cumin. When the sweet potatoes are done, dollop the green sauce on for a delicious and healthy side that will compliment steak — and all manner of other main dishes.

Recipe: Roasted Sweet Potatoes With Cilantro Pesto

If you've never grilled watermelon, you're going to want to light some coals immediately, because searing this quintessential summertime fruit enhances its natural sweetness and adds a pleasing depth of flavor. In this colorful salad, the grilled melon is nestled atop a bed of baby spinach, drizzled with balsamic reduction, and topped with mild, salty cotija cheese. Finally, slivered red onion and a handful of fresh mint and basil bring fragrance and tang to the salad before it's served.

Recipe: Grilled Watermelon Salad

Have you ever sunk a spoon into a cool, creamy bowl of vichyssoise? A pureéd leek and potato soup that's served cold, vichyssoise can be an excellent cooler when it's hot and humid out — the type of day when many of us are likely to fire up the grill and cook some steak, for example. This pale green variation on a classic incorporates springy asparagus, and, when served, is drizzled with heavy cream and topped with minced chives.

Recipe: Chilled Asparagus Vichyssoise

Cauliflower rice is a go-to ingredient for many eaters who are trying to keep their carb count down ... or for those simply looking to up their intake of vegetables. Whichever camp you fall into, you've likely tried this type of "grain," which is now widely available both refrigerated and frozen at supermarkets such as Trader Joe's.

In this recipe, the riced cauliflower — which you can also make at home with a food processor — is stirred into a creamy risotto made with coconut milk, nutritional yeast, onion, and sautéed mushrooms and asparagus. If you're looking to add a vegan side to your steak dinner to accommodate your meat or dairy-free friends, opt for vegan butter instead of regular.

Recipe: Cauliflower Rice Risotto

If you've never heard of fondant potatoes, here's your nudge to check them out: Originating in France, per blogger Chez le Reve Francais, fondant — or melting — potatoes are a delicious and decadent side dish that perfectly accompanies steak.

First, the potatoes are seared in fat and then ladled with chicken stock before being baked in the oven until tender. In our version, rosemary, thyme, and garlic bring a decidedly Mediterranean flavor to the dish. After baking for an hour in the oven, the potatoes emerge tender and golden brown, ideal for accompanying a nice steak.

Recipe: Easy Fondant Potatoes

Described as "spring on a plate" by its developer, this recipe for lemon garlic green beans is dead simple, requiring just six ingredients in total: green beans, butter, fresh garlic, lemon juice, salt, and black pepper.

To make the dish, trimmed beans are blanched in salted water, then shocked in a bowl of ice to preserve that bright green color. Minced garlic is then sautéed in butter, and then the green beans are added and cooked for five minutes with lemon juice, salt, and pepper. Served with lemon wedges, this fast, easy dish is a perfect accompaniment to any type of steak.

Recipe: Lemon Garlic Green Beans

If you love coleslaw but are looking for something different to heap beside your perfectly cooked steak, then this fresh salad made with shaved raw Brussels sprouts fits the bill.

Dressed with a simple red wine and whole grain mustard vinaigrette sweetened with agave (though you can substitute honey if you prefer), the Brussels sprouts are joined by nutty Manchego cheese, sweet pitted dates, and crunchy sunflower seeds. Best of all, prep time is only about 12 minutes from start to finish — and we're always fans of getting dinner on the table quickly when possible.

Recipe: Shaved Brussels Sprouts Salad

An incredibly versatile legume, chickpeas bring a wholesome, nutty flavor to dishes ranging from your classic hummus to Rome's spicy pasta e ceci. And of course, they often make themselves at home in a salad, where they add textural contrast and a hit of protein.

Our chickpea salad (which makes an excellent accompaniment to steak and other robust meat dishes) draws upon Moroccan flavors. The chickpeas are joined by Mediterranean ingredients — including olives, apricots, and pistachios — and then tossed in a dressing featuring oregano and paprika. A sprinkle of fresh parsley finishes the dish with a hit of bright herbaceousness and an added touch of green.

Perhaps the best part of all, this salad can be stored for up to five days in the fridge, meaning you can have leftovers for lunch or even prepare the side in advance if you're planning for steak later in the week.

Recipe: Moroccan Chickpea Salad

If you've never had Korean-style potato salad, you're seriously missing out. Known as gamja saelleodeu, Thrillist explains the creamy, flavorful side is a type of banchan (or little side dishes) that commonly accompany Korean barbecue. In our book, all Korean BBQ sides are excellent paired with steak, and this one's pretty simple to make so it's perfect for those inexperienced with the cuisine.

Our Korean potato salad recipe is made by boiling potatoes, passing them through a ricer, and then adding boiled coins of carrots, chopped cucumbers, chopped hard boiled eggs, and minced red onion. Everything is mixed with apple cider vinegar and mayonnaise for a perfectly creamy, slightly tart side. For bonus presentation points, serve the potato salad with an ice cream scoop and top with a showering of grated hard-boiled egg yolk.

Recipe: Korean Potato Salad

If you're looking for a lighter way to enjoy rice alongside your steak, then this bright, citrusy pilaf is a great option.

To prepare it, raw basmati rice is briefly sautéed with onion, garlic, and lemon zest before being simmered with vegetable broth, more lemon in the form of juice, fresh dill and parsley, plus cumin, oregano, salt, and pepper. Once the rice is fully cooked and perfectly fluffy, it's garnished with lemon slices and ready to be plated up next to a nice, juicy steak.

Recipe: Lemon Rice Pilaf

Potatoes are a natural companion for steak, with french fries, mashed potatoes, and baked potatoes being among the spud dishes that are often served alongside a nice, rare cut. If you've gone those routes and want to try a new potato dish to accompany your steak, then look no further than these simple — but boldly flavored — parsley potatoes.

To make them, fingerling potatoes are halved lengthwise, simmered until tender, and then tossed with garlic-infused melted butter and a ton of chopped parsley. Best of all, the whole recipe contains only five ingredients and takes just over 20 minutes, making your steak dinner a quick affair.

Recipe: The Best Parsley Potatoes

Essentially a savory choux pastry puff made with hard grated cheese such as Gruyère, gougères are a classic French snack. Often enjoyed as an appetizer alongside a glass of chilled Champagne, according to wine blogger Palm & Vine, the light, cheesy puffs are also excellent served alongside steak.

In this recipe, a basic choux pastry is piped into small rounds before being sprinkled with black pepper, paprika, and grated cheese, and baked in a hot oven until puffed and golden brown. Think of them as dinner rolls a la français.

Recipe: Classic Gougères

Known as arroz verde in Spanish, this Mexican-inspired side dish makes a nice, fluffy bed for a perfectly cooked steak.

To make the slightly spicy rice, a vibrant green sauce of vegetable broth, onion, poblano and jalapeño peppers, garlic, cilantro, and parsley is blitzed together in a food processor and then used as the cooking liquid for basmati rice. After about 15 minutes, the grain emerges bright green and full of herby flavor. The side is finished with a squeeze of fresh lime and a sprinkle of extra cilantro.

Recipe: Healthy Green Rice

If you're a fan of bar snacks like wings, mozzarella sticks, and nachos, chances are you've also crossed paths with loaded potato skins. Made from scooped-out potato shells piled high with rich fillings, we think our version makes quite a nice pairing for steak.

Loaded with the classics — crumbled bacon, cheddar cheese, and sour cream — plus chopped red pepper (or jalapeño if you're feeling bold) for a vibrant color and bright flavor, these savory potato boats get a sprinkle of chopped chives before being served and, inevitably, devoured. Depending on your audience, they might just outshine the steak!

Recipe: Loaded Potato Skins

If you're a fan of surf and turf, then we bet you'll love pairing this summery shrimp salad with a perfectly cooked steak.

In it, shrimp are marinated in olive oil, lemon juice, garlic, and parsley before being quickly seared. Meanwhile, raw sweet corn, cherry tomatoes, and lettuce are tossed with a creamy, lemony dressing. To bring both parts together, the grilled shrimp are simply spooned over the cool salad. Once garnished with fresh parsley, the dish is ready to go.

Recipe: Grilled Summer Shrimp Salad

Potato leek is a classic soup combination: both root vegetables, the pair come together in a creamy mix that brings out the best of both ingredients. And while vichyssoise is a puréed potato and leek soup that's served cold (see above if that tickles your fancy), this version is served warm.

Hearty with potatoes and grassy with leeks, the soup gets oomph from garlic and thyme and comes together in just 40 minutes. This is another great vegetarian side option for the table if you're entertaining friends with mixed diets, as it pairs perfectly with steak while being filling enough to stand on its own.

Recipe: Classic Potato Leek Soup

Onion rings are a common steakhouse side dish — but you don't have to eat out in order to enjoy them. Trust us, our recipe is nowhere near as difficult or messy as you might think. 

Onion rings require just a few ingredients, as well as a deep skillet of hot oil (or a deep fryer, if you happen to own one). In this version, thick rings of onion are dipped into a smooth beer batter flavored with garlic powder, then fried until they're golden brown and crisp. Once they're drained on paper towels and set beside a good steak, you'll have the full steakhouse experience, all without leaving the comfort of your own home.

Recipe: Beer-Battered Onion Rings

Confirming the theory that bacon makes everything better, these little bundles of green beans are held together with strips of porky, fatty goodness, and make an excellent steak side that provides a serving of vegetables without skimping on flavor.

To make them, trimmed, blanched green beans are wrapped into individual portions using bacon strips that have been briefly baked, but remain pliable. Once placed on a lined baking sheet, the bundles are sprinkled with brown sugar and garlic powder, then baked again until the bacon becomes crisp and lacquered with a sweet, garlicky glaze. Even the most anti-vegetable eater will be won over by this vibrant and meaty steak side.

Recipe: Bacon-Wrapped Green Beans

Most people probably know that mashed potatoes go well with steak, and most are also likely aware that lobster goes well with steak, à la surf and turf; so why not combine the two and serve lobster mashed potatoes the next time steak is on the menu?

A truly decadent mix, buttery mashed potatoes are folded with lobster chunks that have been lightly sautéed in even more butter with garlic. This luxurious side dish is then topped with fresh chives before being served for a pop of color.

Recipe: Lobster Mashed Potatoes

This vibrant yellow rice is flavored with ground turmeric, a fragrant spice known for its anti-inflammatory effects (via Mayo Clinic).

A wonderful side dish for steak, the rice is made by sautéing diced onion in butter, adding rinsed basmati rice, and cooking it for a full five minutes, which lends the rice a beautiful crispy texture it is able to retain once steamed. Additional flavor is brought to the party by garam masala, a complex spice blend that typically includes black pepper, cinnamon, cardamom, cumin, and coriander. When the rice is cooked, it's garnished with slivered almonds, and can be served with grilled meats or vegetables in addition to your steak.

Recipe: Crispy Buttered Turmeric Rice

Sweet potatoes are one of those foods that seem to go with just about anything, and steak is no exception: These gooey glazed sweet potatoes perfectly complement steak's charred, robust flavor.

Made by dicing raw sweet potatoes and tossing them in a dressing made from olive oil, honey, lemon juice, and cinnamon, the tubers are baked in a 375-degree oven, where that dressing reduces down in a naturally sweet glaze that perfectly complements the innate sweetness of the potatoes. This dish can also be made in an air fryer if you need to save precious oven space for the rest of your meal.

Recipe: Honey Roasted Sweet Potatoes

Even those who have never visited Mexico are likely familiar with elotes. The quintessential street food is made of grilled corn on the cob slathered with mayo and rolled in grated cheese and chili powder before being spritzed with fresh lime.

The corn side pairs exceptionally with steak and (if you couldn't tell from the description of the dish) is pretty simple to make. To do so, shucked corn cobs are brushed with oil before being cooked on the grill for about 10 minutes. Once well charred, the cobs are liberally coated with a mixture of cotija cheese, mayonnaise, sour cream, chopped cilantro, lime zest, and chile powder, before being sprinkled with additional cotija and cilantro. Serve with a lime wedge (and your grilled steak, of course) and you'll have the perfect summer night meal — we recommend dining al fresco to really make the most of the season.

Recipe: Grilled Mexican Street Corn (Elotes)

Greens seem to go exceedingly well with steak: from kale slaw to creamed spinach to garlicky broccoli rabe. That's why we love the idea of pairing steak with these simple dandelion greens, whose bitterness stands up well to the rich flavors of beef.

To make them, the greens are sautéed in olive oil, seasoned with garlic powder, salt, and pepper, then transferred to a serving dish and sprinkled with grated Parmesan cheese. Taking just six minutes from start to finish, this is one side dish that comes together in no time flat.

Recipe: Simple Dandelion Greens

Potato salad is a go-to grilling and BBQ side for a reason: it's quick and easy to make, pleases a variety of palates, and can be adapted seemingly endlessly. This classic version features a creamy mayonnaise base flavored with garlic, lemon juice, and lots of fresh dill, which brings a bright, springy flavor. The potato salad also contains Dijon mustard for bite and chopped onion for crunch.

It's a perfect option for your next cookout or barbecue, whether you're serving steak or any other grilled protein.

Recipe: Creamy Dill Potato Salad

How adorable are Brussels sprouts? Essentially tiny cabbages that grow from a thick, main stalk, these cruciferous vegetables taste as good as they look — if you are, that is, in the pro-sprouts camp. If so, then you likely know that roasting is a great way to go with the vegetable, rendering it nutty and deeply flavored. (If not, well, maybe you've never tried the right recipe.)

Our basic roasted Brussels sprouts recipe adds a simple balsamic, maple syrup, and mustard glaze, which reduces in the oven to a sweet shellac that coats each sprout. We think they'll fit in perfectly nestled up against a nice steak.

Recipe: Easy Balsamic Roasted Brussels Sprouts

These Parmesan sweet potato stacks come together with the help of some excellent knife skills — or a mandolin — and a muffin tin, that surprisingly useful piece of kitchen equipment.

Peeled sweet potatoes are sliced thinly and tossed with melted butter, fresh thyme, nutmeg, and plenty of grated Parmesan cheese. Then, the sweet potato slices are stacked in your buttered muffin tin, interspersed with more Parmesan between each layer, and drizzled with the remaining butter. After an hour's trip to a hot oven, the stacks emerge bubbling and browned, like little sweet potato muffins, ready to be piled next to your favorite cut of steak.

Recipe: Parmesan Sweet Potato Stacks

When you purchase a nice, fresh bunch of asparagus, what do you usually do with it? While many of us prepare a simple sauté or maybe roast the spears in the oven, the essential spring vegetable actually makes a lovely soup.

In this version, asparagus is simmered with potatoes, onion, and vegetable broth until just cooked and still vibrantly green, then blended until smooth along with lemon juice, parsley, and a touch of half and half for richness. Serve warm with optional garnishes of sour cream, fresh dill, lemon, or red pepper flakes to suit your tastes and the rest of your menu. This soup can be made up to a week in advance (longer, if you store it in the freezer), meaning you can make it on Sunday and serve it alongside Thursday's steak with no problem.

Recipe: Easy Cream Of Asparagus Soup

Similar to green beans but lacking the chlorophyll that makes the latter green, according to MasterClass, wax beans can be a little ... well, boring. But this easy recipe takes care of that, adding oomph with a hard sear in hot olive oil plus plenty of shallots, garlic, lemon juice, fresh thyme, and red pepper flakes. Finally, baby arugula is folded into the warm beans until wilted, adding a nice peppery bite to the dish.

Recipe: Seared Yellow Wax Beans and Arugula

A variation on a vintage recipe for sweet-and-sour marinated carrots, these copper pennies stand the test of time.

To make the dish, peeled carrots are sliced into rounds and steamed until tender. Then, a sauce made with canned tomato soup, oil, and sugar is whisked together and used to coat the cooked carrots, along with some chopped onions and green peppers. The salad is then refrigerated for at least two hours, giving it time to chill for the flavors to meld.

It's great heaped next to a juicy steak, perhaps served with another retro side like a wedge salad.

Recipe: Copper Penny Carrots

If you love preparing dishes that are versatile and easily adaptable, then potato salad is undoubtedly one of your staple recipes. Basically just spuds that are simmered until tender and then tossed with any number of flavourful dressings, potato salad seems to have an infinite number of variations, among them this mustardy French one.

Made with a Dijon mustard vinaigrette — that's right, no mayo here — the salad gets another French touch from Champagne vinegar and a burst of brightness in the form of chopped fresh parsley, dill, and scallions. 

This recipe is perfect for picnics and backyard barbecues, as the lack of mayonnaise means it can last a bit longer at room temperature.

Recipe: French Potato Salad

If you love the bright, refreshing flavors of kimchi then you'll love this salad, which approximates those tastes using a quick overnight pickle. While making traditional kimchi is fairly labor-intensive and can take anywhere from a few days to weeks to ferment, per Maangchi, this cucumber, cabbage, and salad mix is flavored with garlic, ginger, fish sauce, rice vinegar, sugar, and gochugaru, then refrigerated for at least 12 hours. The resulting dish is cool, acidic, and a little bit spicy — the perfect side to stand up against a rich and boldly flavored steak.

Recipe: Refreshing Cucumber Kimchi Salad

It seems like almost anything can be made in an air fryer, and baked sweet potatoes are a prime candidate.

In our recipe, oil-rubbed and generously seasoned whole sweet potatoes are pricked with a fork and cooked in the air fryer at 400 degrees Fahrenheit for about an hour, until tender all the way through and steaming hot. If you want to make these into loaded sweet potatoes, simply top with add-ons including black beans, salsa, avocado, and sour cream. While great on the side, you could always try topping the sweet potato with sliced steak as well for an over-the-top dish.

Recipe: Air Fryer Baked Sweet Potatoes

When corn is in season, dinnertime becomes a showcase for the sweet, emblematic summer vegetable. Of course, a fresh salad is one of the best ways to enjoy corn, and this one features other seasonal ingredients like tomatoes, red bell peppers, and basil to create a side that screams summer.

Tossed with a garlicky apple cider vinaigrette and topped with tangy crumbled feta, this is a summertime steak side you'll want to have on repeat.

Recipe: Corn Salad

Often enjoyed on St. Patrick's Day, colcannon is an Irish twist on mashed potatoes. It's a great option to make — at any time of year — when you've gotten bored of your usual recipe or looking to add a little green into your diet.

Incorporating plenty of butter, as well as veggies like cabbage or kale, colcannon makes an excellent side dish for steak of any kind. You can also use it as a base to soak up roasted meat or stew.

Recipe: Traditional Irish Colcannon

Another version of the European soup, this vichyssoise recipe is a classic take on the chilled leek and potato soup.

Finished with a touch of heavy cream, vichyssoise is passed through a fine-meshed sieve once it's puréed, ensuring a light, ultra-silky texture. The soup is then chilled for at least two hours, before being garnished with black pepper and chives. It makes a wonderful accompaniment to steak and other hearty grilled meats.

Recipe: Chilled Vichyssoise

If you're a potatoes au gratin fan, then you'll want to try this version made with humble, earthy cabbage. In it, wedges of green cabbage are roasted until tender then coated with warm heavy cream that's been infused with onion, garlic, thyme, and rosemary. After melding with the cream in a 350-degree Fahrenheit oven, the cabbage is topped with shredded Gouda and broiled until golden brown and crispy. The indulgent cabbage goes well with steak, chicken, or fish, and is another great vegetarian option, too.

Recipe: Cabbage Au Gratin

If you've ever eaten a Hasselback potato, then you know that these spuds come sliced like an accordion, and (when brushed with melted butter before going into a hot oven, as the sweet potatoes are in our recipe) each thin slice gets well-browned and nearly crispy, like a next level potato chip. This steak-perfect side takes that concept the sweet-savory route, applying the method to sweet potatoes and drenching them with melted butter flavored with garlic powder, red pepper flakes, and maple syrup. Once fully baked and nicely caramelized, the sweet potatoes are finished with chopped fresh sage and briefly warmed again, imbuing them with herbaceous fragrance.

Recipe: Easy Hasselback Sweet Potatoes

Known as a harbinger of spring, bright, grassy asparagus is a classic accompaniment to steak of all kinds, often seen simply steamed or roasted. This recipe takes the latter approach, tossing the spears with olive oil, salt, pepper, and lemon juice, then roasting them in a 400-degree Fahrenheit oven. The asparagus emerges caramelized yet juicy, ready to eat as is or be topped with grated Parmesan and red pepper flakes for some extra oomph.

Recipe: Simple Roasted Asparagus

If you love loaded salads full of color and texture, then add this roasted butternut squash salad to your list ASAP.

Featuring baby kale tossed in a vinaigrette made with honey, Dijon mustard, and sherry, the greens are piled with tender, roasted butternut squash and garnished with crispy roasted pumpkin seeds. Finally, the hearty salad is topped with crumbled goat cheese and jewel-like pomegranate seeds, making for a stunning presentation that will wow diners at your next steak dinner.

Recipe: Roasted Butternut Squash Salad

A slam dunk in our opinion, Greek lemon potatoes' lemon-bright flavor perfectly complements steak (or any other hearty protein, such as roasted chicken).

In this version, waxy potatoes are tossed with olive oil, lemon juice, salt, and oregano, plus a little bit of chicken broth. Once piled onto a sheet pan and covered with tin foil, the potatoes steam thanks to the inclusion of the broth, which helps keep them nice and tender. The foil is then removed and the potatoes begin to really roast, taking on plenty of crispiness while remaining soft and steamy inside. The dish is finished with fresh lemon slices and oregano for extra brightness.

Recipe: Greek Lemon Potatoes

If you're a fan of slaw but have grown tired of the classic cabbage version, we think you'll be pretty pleased with our kale slaw recipe featuring everyone's favorite green, plus red cabbage and carrots. As its dressing is made from a mix of Greek yogurt, whole grain mustard, olive oil, and apple cider vinegar, this slaw is a great option for those who don't love mayonnaise.

The bright, tart slaw comes together in 10 minutes flat and is an excellent accompaniment for all cuts of steak.

Recipe: Kale Slaw

If you've ever had green bean almondine (also spelled amandine) — or trout almondine, for that matter — then you know that this classic French preparation involves a garnish of crispy almonds, which, frankly, we feel improve almost any food on which they're sprinkled.

In this straightforward recipe, steamed green beans are drained and then sautéed in butter and lemon juice, plated, and then garnished with toasted almonds and a hearty showering of nutty Parmigiano-Reggiano. The green beans make a wonderful side for steak — possibly a French preparation such as steak au poivre?

Recipe: Fresh Green Bean Almondine

Fennel is perhaps an underappreciated — and certainly underutilized — ingredient, sometimes only called upon for its leafy, herbaceous tops and fragrant seeds. But fennel (an herb related to the carrot, per MasterClass) is wonderful when given the chance to take on a starring role, such as in our braised fennel recipe.

In it, wedges of licorice-y fennel blubs are seared in olive oil and seasoned; vegetable broth is then added to the pan and a lid placed on in order to cook it through. The resulting dish is mild and lightly sweet, the perfect accompaniment to a rich, boldly flavored steak.

Recipe: Braised Fennel

Who doesn't love mashed potatoes? The classic side dish seems to go with everything — most definitely pairing well with a juicy steak — and is also one of the most versatile potato preparations out there, almost infinitely customizable to suit a wide range of palates.

If you're a fan of garlic, this recipe is for you: in it, a whole head of the allium is roasted until soft in texture and deeply caramelized. These fragrant cloves are then diced and folded into a creamy mash of skin-on red potatoes, and the dish is topped with an optional sprinkling of fresh parsley for some color and a pop of freshness before serving.

Recipe: Creamy Garlic Mashed Red Potatoes

This vibrant green soup owes its stunning color to watercress, that peppery salad green that is commonly eaten both raw and cooked ... and in this dish, it's somewhere in between.

The light-bodied soup is made by first sautéing onions and potatoes, simmering them in chicken stock, then puréeing the mix together in a blender. It's at this point that fresh watercress is added and blended in, preserving the green's bite and bright color, both of which are accented by a pre-serving drizzle of heavy cream, slices of fresh radish, and a pinch of microgreens.

Recipe: Easy Watercress Soup

The promise of being able to make fried foods with barely any oil is likely what lures so many people to buy an air fryer, the handy countertop appliance that has become so popular over the past few years. And if you prefer your fries to be of the sweet potato variety, then look no further than this recipe, which tosses the raw tubers with chili powder, paprika, salt, and garlic powder before air-frying (plus some arrowroot powder, which is the secret to getting fries that are super-crispy). After cooking for 12 minutes, the hot fries are ready to be served alongside your steak with ketchup or a garlic sauce.

Recipe: Crispy Air Fryer Sweet Potato Fries

If you're serving kids at your steak dinner — or if you're simply looking to sneak a little extra nutrition into your own diet — then this butternut squash mac and cheese is just what you're looking for.

The sauce for it is made using soft, simmered butternut squash, which is blended with its cooking liquid to achieve a perfect velvety texture. The sauce is then enriched with milk, butter, and shredded cheddar, and used to coat cooked elbow macaroni. Rich and comforting, this mac and cheese is sure to please any palate.

Recipe: Butternut Squash Mac And Cheese

Said to have originated in Utica, New York in the 1980s, according to the New York Department of Economic Development, this Italian-American dish refers to prosciutto-braised escarole that gets a pop from hot cherry peppers and a luxurious topping of breadcrumbs mixed with grated Parmesan.

In our Utica greens recipe, the prosciutto is cooked separately and set aside to crumble and use as a crispy topping at the end. Once the escarole is cooked along with the peppers and a little lemon juice (in the same pan as the prosciutto so you don't miss out on any meaty flavors), a cheese and breadcrumb topping is added, along with the prosciutto from earlier. Finally, the pan takes a quick trip under the broiler, creating a crispy, browned crust on top.

Recipe: Best Utica Greens

A classically rich dish, potatoes au gratin is essentially a casserole made of sliced potatoes, cream, and plenty of grated cheese. This version takes peeled potatoes that are sliced into thin rounds, then adds them to a pot of hot milk and cream that's been infused with garlic, thickening the sauce slightly.

The step that really takes this dish to the next level is layering: half the potatoes are piled into a baking dish and covered with grated Gruyere before the process is repeated with the rest of the potatoes and cheese. The hot, bubbly, dairy-rich side pairs perfectly with a juicy steak for an indulgent dinner.

Recipe: Potatoes Au Gratin With Gruyere

Does a hearty, sweet, crunchy salad that takes just seven minutes from start to finish sound good to you? Well, here it is.

Our apple harvest salad features mixed lettuces slicked in a basic balsamic vinaigrette and heaped with crisp chopped red apples, fresh parsley, nutty pecan halves, and robust blue cheese (you can also sub feta if you don't like blue). A fresh accompaniment to any steak, this versatile salad would also combine well with grilled chicken or fish.

Recipe: Apple Harvest Salad