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Message
Steak Side(s)
Posted on 10/15/21 at 9:49 am
Posted on 10/15/21 at 9:49 am
Doing some Snake River Filets tonight and feel like I always cook the same sides. My go-tos are of course baked potatoes (idaho or sweet) but also steak fries, asparagus, broccoli, salad, corn, etc.
Any ideas out there to get me out of the rut?
ETA: Not sure if it matters but I am generally a whiskey and steak guy not wine.
Any ideas out there to get me out of the rut?
ETA: Not sure if it matters but I am generally a whiskey and steak guy not wine.
This post was edited on 10/15/21 at 9:50 am
24
Posted on 10/15/21 at 9:51 am to msap9020
Creamed spinach
Sautéed mushrooms
Sautéed mushrooms
This post was edited on 10/15/21 at 9:52 am
Posted on 10/15/21 at 9:54 am to msap9020
Brussels and twice baked potato are our go to
Posted on 10/15/21 at 9:58 am to msap9020
Roasted brussels sprouts, tossed in a chili garlic sauce.
You can always change up the salad. Either change dressings, toppings, type of lettuce. Anything from an Iceberg wedge salad, to grilled romaine hearts. I also always like a caprese salad, but it's obviously best when tomatoes are in season.
If you want a sweet side to substitute for the potatoes, carrot souffle is a good one.
You can always change up the salad. Either change dressings, toppings, type of lettuce. Anything from an Iceberg wedge salad, to grilled romaine hearts. I also always like a caprese salad, but it's obviously best when tomatoes are in season.
If you want a sweet side to substitute for the potatoes, carrot souffle is a good one.
Posted on 10/15/21 at 10:09 am to msap9020
Creamed spinach
twice baked potatoes
twice baked potatoes
Posted on 10/15/21 at 10:10 am to msap9020
Parmesan risotto.
Posted on 10/15/21 at 10:36 am to bluebarracuda
Second roasted brussels. We usually just do a seasoning blend with bacon grease. Cook them hot and get them nice and browned
Posted on 10/15/21 at 10:37 am to msap9020
Roasted cauliflower
Get some crab and make crabmeat mac n cheese (just do ruths chris lobster mac n cheese recipe)
Get some crab and make crabmeat mac n cheese (just do ruths chris lobster mac n cheese recipe)
Posted on 10/15/21 at 10:43 am to msap9020
I always like to make GOP pasta as a side, but it just could be that I love pasta . Simple, easy, and tasty if done right.
Look up "Scarlet's Pasta". I mine similar with a little more flair.
Look up "Scarlet's Pasta". I mine similar with a little more flair.
Posted on 10/15/21 at 10:59 am to msap9020
Posted on 10/15/21 at 11:00 am to msap9020
quote:
Any ideas out there to get me out of the rut?
creamed spinach
anything "au gratin"
simple pasta
Nice salad w/ blue cheese
This post was edited on 10/15/21 at 11:01 am
Posted on 10/15/21 at 11:03 am to msap9020
Fried onion strings, Creamed corn with parmesan, green beans
Posted on 10/15/21 at 11:11 am to Paul Allen
quote:
Sautéed mushrooms
Cant go wrong here!
Posted on 10/15/21 at 11:13 am to NYCAuburn
All - thanks for the suggestions.
Not me downvoting but obviously someone does not like cauliflower or Brussel sprouts!
I think I am going with the Scarlett's pasta and a bleu cheese salad. Simple, elegant and it sounds great.
Added quite a few to my list for next time.
Again - thanks to all.
Not me downvoting but obviously someone does not like cauliflower or Brussel sprouts!
I think I am going with the Scarlett's pasta and a bleu cheese salad. Simple, elegant and it sounds great.
Added quite a few to my list for next time.
Again - thanks to all.
Posted on 10/15/21 at 11:21 am to msap9020
I know you said potatoes, but here me out with this:
Take some russets, peel them and cut off the ends so that they can stand up like a tower. Then cut them in half to be two small towers. Brown them in shallots, olive oil and butter in your cast iron, then cover with salt, pepper and herbs de provance. Return them to the cast iron in their standing position and roast in oven at 425 until cooked through. It's a great balance of crispy and soft, and they are delicious. It's a nice, different take on potatoes that I go to at times. Found the recipe online a few years back, but I don't remember where in order to link it here.
Take some russets, peel them and cut off the ends so that they can stand up like a tower. Then cut them in half to be two small towers. Brown them in shallots, olive oil and butter in your cast iron, then cover with salt, pepper and herbs de provance. Return them to the cast iron in their standing position and roast in oven at 425 until cooked through. It's a great balance of crispy and soft, and they are delicious. It's a nice, different take on potatoes that I go to at times. Found the recipe online a few years back, but I don't remember where in order to link it here.
Posted on 10/15/21 at 11:23 am to Midget Death Squad
quote:
twice baked potato
This, with bacon wrapped asparagus.
Posted on 10/15/21 at 11:25 am to Midget Death Squad
Thanks midget! Sounds great seems like someone posted that recipe on here a while back. May have been you.
Clarification: When you cut them in half I am assuming you mean the short axis?
Clarification: When you cut them in half I am assuming you mean the short axis?
Posted on 10/15/21 at 11:28 am to msap9020
I like doing a mixture of roasted vegetables (mushrooms/red onion/squash/eggplant etc) with EVOO and finished with balsamic after.
One of my standard sides with Tri-tip is a pretty basic risotto (can also add the veggies above into it).
If you like potatoes but want to jazz them up a bit, Hasselback Potatoes are pretty easy and make a great presentation (personally I would leave the sour cream off).
One of my standard sides with Tri-tip is a pretty basic risotto (can also add the veggies above into it).
If you like potatoes but want to jazz them up a bit, Hasselback Potatoes are pretty easy and make a great presentation (personally I would leave the sour cream off).
Posted on 10/15/21 at 11:30 am to msap9020
Another vote for mushrooms. I usually go with the sliced baby bellas or the blend they have at Publix, saute them in an iron skillet with a little oil while I'm grilling, and then add a little bit of red wine if I have any and let that simmer down. Top the steaks with them.
Posted on 10/15/21 at 11:47 am to SmokedBrisket2018
quote:
Roasted cauliflower
I love whole roasted cauliflower. Boil it to cook, let it drain/dry, season with a olive oil (or butter I'd you want some real goodness), S&P, paprika, garlic powder, throw it on my egg at 700F+ and roast it until it starts to almost burn
Once off the grill I drizzle a little more oil/butter over it
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