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Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.
- The Wedge - If I get no other side, I must at least have the Iceberg wedge. If the steakhouse does not have an Iceberg wedge, I cannot eat there. In fact, I wouldn't even mind if it were a single Iceberg leaf, filled with Blue cheese.
- French fries - naturally. I prefer the skinny ones, you know, just as a reminder of what I will no longer be once the meal is over.
- Onion rings - I am torn. Sometimes I want French fries. Sometimes I want onions rings. Wouldn't it be grand if we could have Frings?!? But of course, the greater question is, should they be breaded in a beer batter, or in breadcrumbs?
- Garlic mashed potatoes - I love them smashed, with the pink potato peels mixed in and the potatoes left chunky, not smooth and creamy.
- Sauteed mushrooms - It doesn't have to be fancy. They can be plain old button mushrooms. It doesn't have to be a fancy sauce either, like balsamic vinegar or a wine reduction. Just mushrooms sauteed in lots and lots of butter.
- Creamed spinach - Some like the simplicity of spinach lightly sauteed in olive oil with chopped garlic. I'm not saying that's a bad thing. I love that stuff, but who doesn't love creamed spinach?!?
- Macaroni and cheese - This is a tough one, because though macaroni and cheese is never a bad thing, it's hard to find a macaroni and cheese that knocks your socks off. Big fat curvy noodles oozing with cheese and cream, and topped off with an oven-broiled crust.
- This one's for you. Did I miss one of your favorites? Do you think one of the 1-7 deserve to be mentionde twice? (Personally, I'd pick the Wedge seven times.) Do you disagree with any of the choices? Tell us!
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5-30-2006 @6:49PM frodo said... I recently had a fabulous ballpark-cut steak at a local irish pub (don't ask me what ballpark-cut means) that was served with some incredibly peppery mashed potatoes. The insane amount of black pepper added a great spicy addition to the steak. I found the combination to be satisfying, like having a sip of shiraz after a bite of steak. Sort of cleansed the palate for the next bite.
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5-30-2006 @6:59PM Zachary said... There is a small chain of fast food restaurants, mostly in the Nebraska area, called Runza and they sell Frings as a side item. They have outstanding crinkle-cut fries, and their onion rings are pretty good too, so being able to get a little of both with a combo meal is nice.
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5-30-2006 @7:10PM amyliz said... You hit my favorites, but I also enjoy asparagus or broccoli with a steak, especially when there is bearnaise involved.
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5-30-2006 @7:16PM Dave said... I've never understood the appeal of the wedge, myself.
As for my favourite side, well, I do like the fries, but there is a lot to be said for a fully loaded baked potato, topped with butter, sour cream, bacon bits, and cheddar.
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5-30-2006 @7:21PM sarah said... dave - i think i like the wedge mostly because i can say "THE WEDGE" out loud. oh yeah, the blue cheese is a big plus.
also, i totally hear you on the baked potato - but i have been introduced to something called "fully loaded mashed potatoes" - butter, salt, pepper, sour cream, chives, bacon, and cheese, mashed into the potatoes, with the skins intact. just takes all that work of the baked potato away for you!
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5-30-2006 @8:15PM Lucito said... How about short pieces of asparagus sauteed in spicy olive oil, or thin slices of grilled zucchini with a bit olive oil and herbs, or my favourite nice salardaise potatoes with loads of truffles and truffle oil.
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5-30-2006 @8:46PM Colin said... Has everyone forgotten the cheesesteak? We Philadelphians can't go a week without a pile of thin-sliced steak between two halves of a greese-soaked bun and topped with Cheez Whiz and fried onions.
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5-30-2006 @9:11PM Mitchell Taylor said... An Ice Cold Corona.......
A 16 oz. London Broil.......
To hell with fries, onion rings, vegtables and all those other fairy things......
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5-30-2006 @9:33PM Ed said... Hash browns. 'Nuff said.
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5-30-2006 @11:42PM Nicole Fitzhugh said... Creamed Spinach ?!?!!? Blecch. What did the poor, victimized spinach ever do to you, that you should wish this fate worse than, worse than, well I don't know, but Creaming? Never! Can't abide the stuff. And don't get me started on creamed corn.
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5-30-2006 @11:56PM Gabriella True said... well. I love Steak Frites. but they must be FRITES. not thick fries. But the steak has to be a medium sized New York Strip.
now, with a big steak and a big steakhouse, tomatoes, onions and blue cheese. and creamed spinach. - particularly at Peter Lugars.
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5-31-2006 @12:38AM Kate said... You hit them all except perhaps a fully steamed artichoke with a pot of dipping mayonaise. Best Foods. Also, The Wedge is essential. It must be VERY COLD, like an iceberg, and make satisfying tearing sounds when your fork DIGS into the compact center. The blue cheese should be very chunky and held only together with the minimum amount of wet binder. It is acceptable and encouraged to shave thin red onion rings over the top, and lots of ground pepper, as well. Now I'm starving for a dinner of "Steak Sides." I don't even need the steak, but make it a filet for me, please, or an end cut of prime rib with horseradish.
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5-31-2006 @7:52AM Dr. Electro said... Sides? With steak? Who would have thought!
All kidding aside, I like practically any kind of potato as long as it is cooked properly. What I don't like is the big chunky "steak fries" that all too often arrive swimming in grease without so much as a hint of crunch.
I also like garlic toast with my steak. I will also eat good biscuits with a touch of honey.
I ate a steak at an IHOP with pancakes once. Too much food for me but the taste was a novel treat.
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5-31-2006 @10:02AM T. Allen said... garlic bread, gooey and buttery. and fresh sweet corn on the cob. (heavy on the butter!) yum.
The restaurant I work at serves a "smothered' steak~sauteed onions and mushrooms, melted mozzarella, and a side of salsa. That's good stuff.
Not for the faint of heart.
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5-31-2006 @2:32PM BG said... When visiting my brother in Nashville we went to a steakhouse, Fleming's. It's a chain, but hte only one I had ever been to. We got hte Fleming's potatos, which were jalapenos and potantos and sour cream and cheese all mixed together with a few other ingredients. A really great side dish. Creamed spinach is always great too.
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5-31-2006 @4:14PM liz said... Baked potato and a glass of red wine. Hands down.
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5-31-2006 @4:18PM drea said... Creamed spinach is delicious! I also totally agree with frings - but that would probably just mean a whole lot of heartburn and/or discomfort after the meal for me. I personally love having just fresh, crisp, slightly buttered green beans, and it's a pretty common side to steak - it's such a nice contrast to crunch on some greens between chewing some meaty steak!
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5-31-2006 @10:02PM Ginny said... Just give me the steak and some thick slices of fresh tomato(beefsteak).
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5-31-2006 @10:56PM nelziq said... Although Alexander's Steakhouse has little to recommend aside from the fancy decor, the mac and cheese with white truffle sauce is delicious.
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