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This weekend, make a steak meal with fries, a good piece of meat and a side of roasted vegetables, essentially the whole elaborate fare. Roasted vegetables bring a certain depth, textural balance and complexity to the steak meal, as they undercut some of the richness of the meat while contributing to elevating the flavours of the full plated meal.
Whether it is a ribeye, a sirloin or a tenderloin, one simply cannot do without roasted vegetables to fully appreciate the steak experience. Different kinds of roasted vegetables can be prepared with different meat cuts and cooking techniques to make the steak pop.
Garlic And Parmesan Roasted Asparagus
Choosing the right veggies as sides with a steak is just as important as roasting and seasoning them with the most suitable flavours. Pick asparagus stalks as naturally earthy, crunchy options whose savoury, grassy notes complement the steak without overpowering it. To make the roasted asparagus, toss it in olive oil, minced garlic, salt and pepper. Pop the asparagus in the oven and let the veggie stalks roast properly for at least 10 minutes. Drizzle lime juice and sprinkle some parmesan once done for a more lipsmacking acidity and subtle cheesy nuance that pairs well with the tender fillet mignon.
Rosemary Sprinkled Baby Potatoes
Nothing spells indulgence, comfort and Sunday leisure as a class ribeye paired with little herb coated roasted potatoes. The soft, mushy and savoury flavour of the potatoes complements the richness of the ribeye to create a very filling and hearty meal. Peel baby potatoes and coat them in olive oil, pink salt and crushed pepper. Scatter them on a roasting tray and sprinkle some fresh rosemary leaves around them. Roast for about 15 minutes until the potatoes are crispy on the outside and fluffy on the inside. The potatoes offer the perfect textural softness and gentle creaminess which contrasts the savoury touches of the ribeye.
Honey-Glazed Carrots With Thyme
Think baby carrots coated in olive oil, honey, fresh thyme and salt as sticky, roasted root vegetables whose sweetness undercuts some of the savoury intensity of a grilled steak. Choose bright orange baby carrots which also bring a colour pop onto the plate. Once the carrots are roasted for about 10 minutes, they will acquire a beautiful, jewel-toned honey glaze that adds an aesthetic touch to the meal. Sprinkle some crushed black pepper over the carrots once they are out of the oven for a spicy, contrasting finish.
Balsamic Roasted Mushrooms And Onions
Baby onions and sliced button mushrooms can be roasted with a drizzle made from olive oil, balsamic vinegar and fresh thyme. The umami depth of the mushrooms and the sweet caramelisation on the onions that occurs after roasting turn this simple veggie combination into an utterly mouthwatering, tender and glossy side dish that can accompany pepper-crusted steaks. Mushrooms echo the earthy, savoury and umami touches of the grilled meat to work as a precise, complementary vegetable accompaniment.
Roasted Bell Peppers And Zucchini
The right roasted vegetables are those which complement and elevate your steak instead of overburdening it with too many pronounced flavours. That’s why it’s essential to choose vegetables soundly while planning a steak meal. Roasted bell peppers, despite their mild spice, bring a much-needed flavour brightness into lean cuts like the flank or tenderloin, making the meal feel more vibrant. Slice the peppers and zucchini and coat them with olive oil, smoked paprika and salt. Roast in the oven for at least 15-20 minutes until the bell peppers soften slightly. Sprinkle some vinegar over the veggies to craft a bright, colourful and slightly acidic side dish which brings a welcome freshness onto the steak platter.
