What to Serve With Steak? The 30 Best Side Dishes to Complete Your Meal

We’re fine being a little basic sometimes.

Need something to stand up to your porterhouse? Use hearty kale in your Caesar.

Roasted at high heat with olive oil and sea salt. (Just follow Coterie member Maria Lichty’s lead.)

PureWow Coterie member Heidi Larsen knows the ultimate steakhouse salad is one with loads of bacon.

Made with coconut milk, your fave side is now dairy-free (and just a tad healthier).

Make this in the summer with grilled steak and a fresh crunchy salad.

PureWow Coterie member Liz Falcigno gives us a healthier version of the traditional, butter-soaked dish.

Top them with creamy mushrooms, spicy Brussels sprouts or balsamic caramelized onions (or plain sour cream and chives—we won’t judge).

This is everything on a hot night. (Thank you, Katie Workman.)

Coterie member Monique Volz perfected an already perfect side.

Baking an avocado? We know. Genius.

There’s a reason that steak and potatoes isn’t just a thing; it’s the thing.

Another steakhouse favorite. (Diet starts tomorrow.)

There’s always room on our plate for these.

Gena Hamshaw may be vegan, but fresh flavors like kale and mint are a perfect balance to a rich, salty cut of meat.

Highbrow (expensive cut of meat) meets lowbrow (impossibly foolproof starchy side).

They’re caramelized, cheesy and well worthy of a second helping.

The combination of bitter greens with creamy cheese is everything.

The sauce does double duty: Horseradish and steak are a natural pair.

If you’re already lighting the grill, why not make the entire meal on it?

Hey, it’s technically still steak-frites if you ask us.

Go ahead, let a little yogurt sauce mingle with your steak. We promise you’ll love it.

Why not go all out with two types of cheese?

Pick and choose your most colorful favorites (or whatever looks best at the farmers market).

These taters get coated in olive oil and flaky salt before roasting for the crispiest skin possible.

Our advice? Make it ahead. It tastes even better the next day.

Steak, potatoes and rosemary need no introduction. They’re already longtime pals.

Softer greens might get lost alongside a hearty cut of beef, but kale can hold its own.

If macaroni and cheese and mashed potatoes had a very delicious baby, this would be it.

The lettuce is expected, but the toppings are not. A tangy homemade vinaigrette keeps things on the lighter side.