Side dishes for beef steaks are not limited to rice and potatoes. And even these can be made in very different ways.
Follow-ups there are many, but when we talk about side dishes for beef steaks we must take into account the way we are going to cook these steaks.
This is the first step in selecting the right accompaniment, that is, one that will complement the dish and not destroy it in terms of flavor.
Here, too, balance is the watchword, so come with us to find out which side dishes for beef steaks are best for each dish.
Accompaniment for grilled steaks: courgette spaghetti
- 1 large courgette
- 200gr sliced Portobello mushrooms
- 2 tablespoons of olive oil
- 1 leek cut into thin slices
- 1 large grated carrot
- Salt and white pepper, qb
- Cut the ends of the courgette and, if you prefer, peel.
- With a spiralizer, cut the courgette into spaghetti.
- In a wok, heat the oil and let it heat up.
- Add the leek and sauté until it softens.
- Add the mushrooms and carrots and season with salt and pepper.
- Engage well and sauté until the vegetables start to lose all their water.
- When the vegetables are softened, add the courgette.
- Mix well and cook for 2 to 3 minutes, until the water dries up.
- Withdraw and serve.
Healthy accompaniment to grilled meat: mix of asparagus, peppers and mushrooms
- 400gr of asparagus
- 300gr of fresh mushrooms cut into quarters
- 100ml of olive oil
- 2 minced garlic cloves
- 1 sliced onion
- 1 yellow pepper cut into thin strips
- 1 red pepper cut into thin strips
- 1 orange pepper cut into thin strips
- Leaves from 1 sprig of fresh rosemary
- Salt and pepper, qb
- Cut the asparagus, discarding the fibrous part.
- In a wok, heat the oil, garlic and rosemary leaves.
- Let it warm up and add the asparagus.
- Sauté over high heat for 4 minutes.
- Add the onion and peppers, season with salt and pepper and sauté for 4 minutes, stirring occasionally.
- Finally, add the mushrooms and sauté until the water disappears.
Accompaniment for Milanese steak: Coconut rice
- 140g long grain rice
- 300 ml of coconut milk
- 1 clove of minced garlic
- 1/4 chopped onion
- 1 tablespoon coconut oil
- salt, qb
method of preparation
- In a saucepan, heat the coconut oil, onion and garlic.
- Stir and let it cook over medium heat, without letting it brown.
- When the onion becomes translucent, add the rice and sauté a little.
- Season with salt and add the coconut milk and 150ml of water.
- Stir very well and put the lid on, without covering it completely.
- Let it cook on low heat for 20 minutes.
- From time to time, stir with a spoon so that the rice does not stick to the pan.
- After 20 minutes, turn off the heat, cover and let stand for 5 minutes.
- Serve afterwards.