Side dish for pork steak

The main tasks of a side dish are to effectively set off the taste of the main dish and to make the dish more appetizing in appearance. From time to time, housewives supplement meat or fish with cereals, vegetables or other products in order to create a more satisfying portion, but this is not the main goal. Any product needs its own accompaniment, and fried pig meat is no exception. The side dish for pork steak can be quite different, but there are certain rules for choosing it. Following them, the hostess will be able to highlight the taste of the main dish by choosing the right addition to it.

Individual manufacturing

When choosing a side dish for a pork steak, there are several rules to follow.

Pork is a fairly fatty product, so it is occasionally supplemented with products prepared with a huge amount of fat. Preference is given to vegetables and fruits, the acid contained in them promotes the breakdown of fats and the best absorption of the main snack. In addition, foods with a sweet and sour taste complement the taste of pork.
It is also believed that pork is a “democratic” meat, and it requires the same usual side dish. Asparagus is never served with it, but it is often accompanied by dishes of cereals, potatoes, cabbage, zucchini, tomatoes, and corn.
Steaks are usually accompanied by side dishes made from raw vegetables, also prepared by frying or baking. Vegetables prepared by other methods (stewed, steamed, or pureed) are served less often with them.

Examples of suitable side dishes for pork steak include:

rice with curry sauce or pieces of fruit, couscous and quinoa dishes also prepared in a similar way;
stewed cabbage (especially sauerkraut);
salad of new vegetables and fruits;
grilled corn, zucchini, eggplant, tomatoes, bell peppers and mushrooms prepared in a similar way;
baked vegetables with sauce with the addition of vinegar, lemon or tomato juice;
baked corn;
caramelized carrots, onions and other vegetables.

It is enough to find out the basic recipes for side dishes for pig steak, so that on their basis you can prepare dishes according to original recipes that will become a harmonious addition to the main appetizer.

Braised cabbage

Compound:

white cabbage – 0.5 kg;
sweet pepper – 100 g;
carrots – 100 g;
onions – 100 g;
tomato paste – 40 ml;
sour cream – 40 ml;
refined vegetable oil - how much will be needed;
salt, spices - to taste.

Wash the cabbage and remove the top leaves. Chop the vegetable into small strips.
Scrub and rinse the carrots. Grind it on a large grater.
Remove the peel from the onion, cut the vegetable into thin half rings or quarter rings.
Peel the pepper from seeds and cut it into strips.
Heat the oil in a cauldron or non-stick pan, add onions and carrots. Fry them for 5 minutes.
Add pepper and tomato paste and continue frying vegetables for another 5 minutes.
Add cabbage. After 5-10 minutes, stir the contents of the pan. Add salt, spices and sour cream diluted with an equal amount of water.
Simmer the cabbage for about 20 minutes until it becomes soft.
Remove the pan from the heat and stir the cabbage. Let it brew under the lid for about 10 minutes and serve as a side dish for pork steak or other dishes made from this type of meat.

In this recipe, you can replace carrots with pumpkin, fresh cabbage with sauerkraut, and instead of tomato paste, use fresh or canned tomatoes. Pepper is not an indispensable ingredient, but with it the cabbage comes out the most delicious and fragrant.

Rice with curry

Compound:

long grain rice – 0.4 kg;
water – 0.8 l;
curry seasoning – 10 g;
onions – 100 g;
bell pepper – 0.25 kg;
refined vegetable oil - how much will be needed;
salt - to taste.

Rinse the vegetables. Peel the onion and remove the seeds from the pepper. Cut the vegetables into quarter rings.
Heat oil in a frying pan and add vegetables. Fry them until soft, place on a plate.
Sort through, wash the rice, put it in the frying pan in which the vegetables were fried.
Fry the rice until it starts to rustle.
Add half a liter of hot boiled water, salt and curry seasoning.
Cook the rice over low heat until there is almost no water left in the pan.
Add fried vegetables to the rice and stir. Simmer under the lid for another 5-10 minutes.

Instead of vegetables or in addition to them, you can eat an apple, pineapple or other fruits.

baked corn

Compound:

corn – 0.8 kg;
butter – 80 g;
cilantro – 8 sprigs;
garlic – 4 cloves;
ground paprika - to taste.

Wash, dry, cut the greens.
Pass the garlic cloves through a press.
Remove the butter from the refrigerator in advance so that it softens.
Place oil, herbs, garlic and paprika into a blender bowl. Beat until smooth.
Rinse and pat dry the corn cobs with a towel. Coat them with fragrant oil and wrap in foil.
Preheat the oven to 200 degrees, put the corn in it, bake it for about an hour.

This side dish is relatively cheap, and it’s easy to prepare, but serving pork steak with it will probably amaze your guests and household members. Corn should be salted just before serving, otherwise it may turn out hard.

Potatoes baked with lemon and spices

Compound:

potatoes – 1 kg;
lemon – 1 pc.;
garlic – 4 cloves;
thyme – 4 sprigs;
refined vegetable oil – 80 ml;
salt, spices - to taste.

Wash and peel the potatoes. Cut into large slices. Medium-sized tubers (weighing up to 100 g) can be cut into 4 parts.
Heat the oil in a frying pan, put the potatoes in it and brown it.
Transfer the potatoes to a baking dish. Sprinkle with spices and salt, pour over the oil in which it was fried. Place thyme sprigs on top.
Preheat the oven to 200 degrees, place the pan with potatoes into it. Bake until done. On average, this takes 30-40 minutes.
Squeeze the juice out of the lemon. Pass the garlic through a press. Mix garlic with lemon juice.
Place the potatoes in a bowl and pour the garlic-lemon sauce over them. Stir.
Let the potatoes sit in the sauce for 10-15 minutes so that the taste and smell are transferred to them.

You can prepare other vegetables (carrots, pumpkin, beets) in the same way, turning them into an ideal side dish for pork steak.

Caramelized onions

Compound:

shallots (onions) – 0.5 kg;
brown sugar – 20 g;
olive oil – 20 ml;
balsamic vinegar – 20 ml;
port wine or sherry (optional) – 40 ml;
water – 80-120 ml;
salt - to taste.

Peel the onions. Rinse them and blot them with a napkin.
Heat oil in a wide frying pan. Place onions in it. It is important that they fit in one layer.
Fry the onions for 5-8 minutes, turning them over with a spatula from time to time so that the onions are browned on all sides.
Sprinkle the onions with sugar. Fry for 5 minutes, stirring.
Add wine and salt. Cook until the alcohol has evaporated over medium heat, keeping the pan uncovered.
Add water, reduce flame intensity. Simmer the onion for 5 minutes over low heat under the lid.
Remove the lid, increase the heat and evaporate the remaining liquid.
Add balsamic vinegar and stir onion. Remove the pan from the heat.

Caramelized onions are considered a side dish suitable for steaks made from any meat, but they are in perfect harmony with pork. Similarly, you can create caramelized carrots or other vegetables.

There are many options for a side dish suitable for pork steaks. Most of these dishes are prepared simply and from readily available ingredients. Any cook will be able to find a suitable recipe, even if he does not have very many ingredients at his disposal.

Side dishes for steaks: complementing the meat correctly

Agree, you can be a fan of Japanese or French cuisine, appreciate reddish or sparkling wines, but it is difficult to give up a good beef steak. Each of us has our own favorite recipe for this dish. But what do you eat steaks with? Let's look at the recipes for successful and proper side dishes for this wonderful type of meat.

What is the side dish for?

Remember: a side dish is needed to truly highlight the taste of the meat, and not completely interrupt or drown it out. No wonder this word means “decoration” when translated from French. And there is a grain of truth in such a title - fragrant beef would not look so appetizing on a plate if there were not ruddy vegetables or soft potatoes lying next to it.

But side dishes also have other purposes, the most multifunctional ones. Some types of supplements can take on a certain amount of fat. These side dishes include brown rice, cauliflower or zucchini.

Choosing a side dish for beef steak

It’s mind-blowing, but it’s not so easy to choose a side dish for this indescribably bright and delicious dish. A suitable and natural addition to beef would be mashed potatoes, fried potatoes, Idaho potatoes and other variations. You can add a light mushroom sauce to the vegetable. Asparagus, Brussels sprouts or spinach also taste great with beef; These vegetables can be stewed in a frying pan with cream or boiled.

But the “enemies” of beef are stewed cabbage or pineapples. These additions will reduce the taste of the precious meat to zero.

Almost all cooks and housewives rightly consider the best side dish for steak to be a salad of fresh vegetables with salt, balsamic vinegar and olive oil. Such an addition will not only be very tasty, but also useful. Vegetables and greens contain acids that improve the production of digestive enzymes, which help the body digest “difficult” beef.

Another popular side dish for steak is grilled vegetables. It’s quick and easy to prepare – place your favorite fruits, for example, broccoli, cherry tomatoes, mushrooms, eggplants and other seasonal vegetables, on a grid for 10-15 minutes. To prevent vegetables from charring, they should be greased with oil before heating. Cooks recommend seasoning the side dish with salt and pepper when it’s hot.

Extraordinary Side Dishes

Now you understand the universal options for side dishes for steaks. It's time to master some unusual side dish recipes to amaze your guests with your culinary capabilities.

Caramelized carrots

To make this side dish, peel and cut the carrots into strips. Fry the vegetable in butter, salt and pepper it. Pour orange juice, honey and sugar into the pan and fry the carrots over low heat, stirring occasionally. The vegetable will soften and become covered with a sweet glaze. Before serving, salt and pepper the carrots again.

"Greenish" side dish

For this option we will need asparagus or green beans. Asparagus should be boiled in salted water and cooled quickly. This method allows you to preserve the crunch, appetizing appearance and juiciness of the vegetable. The asparagus can also be grilled and wrapped in a slice of smoked bacon (optional).

The beans must be peeled, the ends cut off and baked in the oven. Be sure to grease the vegetable with oil, salt and pepper, and then bake in the oven.

Vegetable puree

As a substitute for potatoes, you can try making vegetable puree from carrots, potatoes, celery, young zucchini, and green peas. Vegetables must be boiled and pureed in a blender, seasoned with cream, pepper, salt or a small amount of butter.

Caramelized onions

For those who don’t want to bother with a side dish at all, we recommend choosing caramelized onions with balsamic. To make it, you need to purchase a special type of onion, pearl. The onion should be cut into large rings, boiled for 3 minutes and quickly fried in butter until golden brown. Then you need to pour a cup of broth into the onion, add balsamic vinegar, close the lid and let it simmer for about 10 minutes. Then, within 3-4 minutes, the sauce is prepared without the lid in such a way that it thickens, the onion becomes special and very tender and mixes well with the steak .

We hope that our recipes and tips on what to eat steak with will be useful to you. And if you want to get beautiful meat along with a beautiful side dish, pay attention to beef and pork steaks from Samson TM. We create the basis for your culinary masterpieces from fresh meat, which will not leave even the most scrupulous gourmets phlegmatic.

The perfect side dish for the perfect steak

Steak is self-sufficient. Generous meat, perfectly cooked, is delicious {in itself}. But just as the surroundings make a king, so does a steak truly shine when paired with the “right” side dish.

3 rules for a perfect side dish

The main tasks of a side dish are to emphasize the winning aspects of the main dish, hide its shortcomings, and aid digestion.

Not suitable for beef steaks:

sour ingredients: sauerkraut, stewed cabbage, pickled cucumbers;
seasonings with a pronounced taste;
fruits – citrus fruits, pineapples.

These additions will not be able to highlight the taste of precious meat; they will quickly kill or drown it out.

Steaks should not be served with cereals, pasta and salads dressed with mayonnaise: it will be difficult for the body to digest such a combination of ingredients, and it will not add taste or sophistication.

Traditional Steak Side Dishes That Make It Even Better

Grilled vegetables are a great addition. A small amount of balsamic vinegar will add a slight sourness, which will perfectly highlight the taste of reddish meat.

Side dish for pork steak recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
pork steaks	4 things.	316
Bulgarian pepper	1 PC.	27
tomatoes	2 pcs.	14
cucumber	1 PC.	10
feta cheese	200 g.	260
olives	100 g.
soy sauce	2 tbsp.
olive oil	2 tbsp.	898
mustard	taste
lemon juice	taste	31
arugula	taste

Step-by-step recipe for making a side dish for pork steak with photos

So, let's get cooking:

First, rinse the steaks and dry them with a cardboard towel.

Place a frying pan on the heat, heat the olive oil and fry the steaks on both sides.

While the meat is roasting, make the side dish.

Take bell pepper, rinse, remove seeds and chop.

Place the cooked vegetables in a salad bowl.

Cut the cheese into cubes and combine with vegetables.

Season the side dish with soy sauce, lemon juice, olive oil, mustard and carefully mix everything again.

Now transfer the side dish to a serving platter and place the beautiful golden brown steaks next to it. That's all, the most delicious side dish for pork steak is ready, you can enjoy this delicious delicacy!

Video recipe Garnish for pork steak

Side dish for beef steak

And now we will introduce you to another exciting side dish recipe for beef steak!

So, in order to prepare a side dish according to this recipe, you will need:

Ingredients:
zucchini – 2 pieces;
eggplants – 1 piece;
cherry tomatoes – 20 pieces;
reddish onion – 2 heads;
bell pepper – 3 pieces;
sugar – 1 tablespoon;
vinegar - 2 tablespoons;
honey – 2 tablespoons;
balsamic vinegar - 1 tablespoon;
olive oil, salt - to your own taste.

Now let's start cooking:

Remove seeds from peppers and cut into strips.

Peel the onion and cut into two halves, and later each into half rings.

Pour water into a container, add sugar, salt, vinegar, add eggplant slices to the marinade, and let them marinate for half an hour.

When the designated time has expired, transfer all the cooked vegetables with pickled eggplants into a container, season them with oil, honey, salt and stir.

Now you should warm up the grill well, place vegetables on it and fry them for a couple of minutes.

Place the fried vegetables on a flat plate.

Now prepare the dressing. Mix olive oil with balsamic vinegar and honey, stir and pour the resulting sauce over the prepared vegetables. That's all, the most delicious vegetable side dish for meat is ready!

Bon appetit!