Complimenting Great Steaks with Great Pairings!

As a follow up to a previous post on steaks, we mentioned giving you a few ideas for great compliments to make a great meal. By now you’ve probably made a few steaks of your own and have figured out that there is not shortage of great seasonings to compliment what your steak brings to the plate. In fact, in terms of pairing sauces, you can find a variety of finishes from pan seared mushrooms with a rich butter sauce, to roasted tomatoes with Rosemary Demi, or even sweet and sultry charred grapes in a smokey Port Wine reduction. It only requires a touch of imagination and a little know how, and you’re on your way!

When it comes to pairing steaks with great sides though, more often than not, the thought of pairings fall short and ends up stationing itself right next to the traditional, baked potato and grilled asparagus combination. Honestly though, why should you settle for such lack luster sides when, with just a little effort, you can have something thats much more fun and interesting!

For example why not turn that simple baked potato into a oooey gooey, scalloped potato au gratin, layered with Roasted Peppers and Mozzarella cheese. Or how about the ever flavorful hassle back potato, filled with Fontina Cheese, drizzled with Chimic hurri and dusted with grated Parmesan.

Maybe you want to take the fresh approach instead! That works... How about instead of just plain ole grilled asparagus you toss in a few complimentary ingredients and create an asparagus slaw; or you make a nice salad of fresh Green Beans, Sliced Peaches and Smoked Bacon...

The basic idea is again, for you to use your imagination and create flavors that speak to YOUR tastebuds. Here’s a snap shot of the above recipe ideas to get you going...

Scalloped Potatoes At Gratin

This recipe works best with a Yukon (yellow) or a Idaho (white) potato...

5 potatoes

4c Shredded Mozzarella (you’ll need to separate this later to use between the Au Gratin topping and the filling for the layers)

1c Roasted Red Peppers

1/2c Sour Cream

3c Half and Half

3oz Cream Cheese

2 Tbsp Fresh Thyme (chopped)

1 Tbsp Granulated Garlic

1/4c Butter (softened)

1/2c Heavy Cream

2c Bread Crumbs

Salt and Pepper

• Mix 1.5 cups of the mozzarella with the heavy cream and breadcrumbs and a pinch of salt and pepper and sit it aside for the Au Gratin topping...

• Chop the Roasted Peppers and mix them with the remaining 2.5 cups of Mozzarella, Butter, and the Sour Cream

• Slice the potatoes about 1/4 inch thick, end to end and place them in water to avoid discoloration while you slice the rest of the potatoes.

• Once you’ve finished slicing the potatoes, layer them in your pan with the Sour Cream, Mozzarella and Roasted Red Pepper mix (e.g. one layer of potatoes, and one layer of the mozzarella mix, and repeat)

• Mix the Half & Half, chopped Thyme, Cream Cheese and, Garlic and het is over medium heat for about 10-12 minutes until it just begins to thicken just slightly

• After removing the milk mixture from the heat, pour it over the layered potatoes and allow it to settle so that it doesn’t spill when you move the pan.

• Cover the layered potatoes with a little foil and place it in the oven and cook it on 375F/167C for 1.5 hours, to ensure that the very center of the potatoes are cooked through, and tender.

• After confirming that the potatoes are completely cooked, remove them form the oven and sprinkle the Au Gratin mixture over top of it and place it back into the oven for about 5 minutes for the cheeses to melt.

Remove it for the oven and Enjoy!

Hasselback Potatoes

This recipe works great with yellow or potatoes but with a little imagination you can modify it to use other great potato choices as well.

4 Potatoes

8 oz Fontina Cheese Sliced or Shredded

3 oz Grated Parmesan Cheese

3 oz Oil/Butter

1/2c Chimichurri

Salt and Pepper

• Take your potato (yellow or white) and make multiple slips along the top of it. Be sure to make the slits deep enough to for the seasonings to penetrate into the layers. If you need to you can cut small wedges in the potato instead of slits.

• Once you’ve cut the slits into the potato, drizzle it with a little oil or melted butter, black pepper, and a generous sprinkling of the grated Parmesan cheese so that it gets into the little pockets along the top of the potato.

• Take the sliced fontina and place it into the sliced pockets along the top of the potato and give it a little drizzle of he chimichurri just before baking it in the oven.

• Bake it at about 375F/ 167C for about 45 minutes.

• Remove it from the oven and let it sit for a few minutes to cool off.

• Finish it with one last drizzle of the chimichurri sauce and another sprinkling of the Parmesan cheese.

Place it next to your steak and Enjoy...

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Need to make your own Chimichurri? It’s simple... Try this!

Chimichurri

1/2c Parsley (packed and finely chopped)

1/2c Oregano (packed and finely chopped)

1/4c Olive Oil

2 Tbsp Red Wine Vinegar

1 Tbsp Garlic (finely chopped/minced)

1/4 tsp Chile Flakes

1 tsp Lime Zest

Salt and Pepper to taste

• Set your lime zest, salt and pepper aside for now and toss all your other ingredients into a blender or a food processor...

• Great it a minute to settle... This will allow the flavors to blend and the bitter finish to go away

• Add the lime zest, salt and pepper and you’re all set!

The basic idea is again, for you to use your imagination and create flavors that speak to YOUR tastebuds.

Asparagus Slaw

1 Bunch of Asparagus

1c Shredded Red Cabbage

1c Cherry Tomatoes

2 Tbsp Sliced Green Onions

2 Tbsp Chopped Basil

2 Tbsp Brown Sugar

2 Tbsp Cider Vinegar

Salt and Pepper

• Blanch your asparagus for about 30-45 seconds and immediately run it under cold water to stop it from cooking.

• Using a peeler, shave the asparagus and add it to your mixing bowl...

• Slice the cherry tomatoes in half and add them the bowl...

• Add the shredded red cabbage to the bowl and season everything with the little salt and pepper.

• Toss in the sliced green onion, chopped basil, honey, and vinegar.

• Giver everything a toss and Enjoy!

Georgia’s Green Bean Salad

3c Fresh Green Beans

3 Fresh Peaches

3 Strips of Thick cut Smoked Bacon

1/2 Sliced Red Onion

2 Tbsp Stone Ground Mustard

2 Tbsp Honey

1/4c Balsamic Vinegar

Salt and Pepper

• Begin by cooking the bacon in the oven. Once it is done you’ll need to cut them into thin strips / bacon bits...

• Slice the Red Onion into stripes/julienne an set them aside in a little ice water for about 5 minutes... This will help remove some of the bitter flavor from it.

• Grab a mixing bowl and mix the Mustard, Honey, and Balsamic vinegar together and sit it aside... you’ll add the other ingredients to this mix later, so using a larger bowl is fine...

• Blanch the Green Beans for about 30-45 seconds in boiling water, then immediately run them under cold water to stop them from cooking

• Cut the Peaches in half and remove the seed. Once the seed has been removed, cut each half of into 4-6 wedges for a total of 8-12 wedges per peach. Add these to the mustard mixture

• After the Onions have finished soaking, add the remaining ingredients to the bowl with the mustard mixture and season everything with the salt and pepper.

• Fold everything so that it gets coated with the mustard mixture and Enjoy!

Remember these are just a few ideas to put a spin on sides that are more commonly paired with great steaks, in kitchens everywhere! And with a little creativity and a touch of “know how” you too can dream up countless ways to compliment steaks with signature recipes, and new twists on personal favorites!

Why not give it a shot, and when you do, drop us a line and let us know what you came up with! We cant wait to hear from you!