I think one of the best things you can make with steak is to sautee some greens with it. You almost don’t need anything else, just the steak and a huge pile of greens. Arugula works really well, or you can mound some just on top of the hot hot steak so it can wilt a little bit, and break off a few nuggets of parm.reg or even gorgonzola with it.
Putting steak along side or in a salad is also very good! Just be sure to have the right assortment of green flavors that are strong enough to stand up to your grilled steak! I suggest bitter things, radicchio, endive, curly read oak leaf, mesclun or some other kind of really dark blend.
Also, sauteed Kale with bacon, in the winter time, maybe some shallots in there too, makes an absolutely wonderful accompaniment to steak. I suggest you pan-roast it for the lovely reduction you get at the end. Dress up your kale with that!
Here’s a great looking recipe along the same lines: Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree from Recipezaar. We really love a mashed white bean side at our house! The thing seems a bit over-complicated, but it is a whole meal, after all.
Finally, no account of green stuff and steak would be complete without mentioning the famous South American green salsa “chimchurri.” So fabulous, especially when you’re growing all the herbs out your back door!
