Steak Sides

So, it’s Memorial Day weekend and the temperature is rising fast! We reached 91 degrees in the park today! What better way to spend the weekend than grilling with friends or family and being outside in this glorious sunshine! We have put together just some of our favorite steak sides (plus a great recipe for timing the perfect steak!) Let us know how you’re spending your long weekend!

 

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Steak & Sides

So, I’m going to do this a little differently, I will go through the perfect steak recipe first and then each side separately so that you can pick and choose which you decide to use for your Memorial Day BBQ (or any other summer event!)

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The Perfect Steak
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Ingredients
  1. NY Strip Steak (1.25 inch thick) - we usually say one strip steak can serve approx. 2 guests if that helps!
  2. Olive Oil
  3. Salt
  4. Pepper
  5. Montreal Steak Rub
Instructions
  1. Season your steaks – with ground black pepper and a touch of Montreal steak rub. (a little more than you think is necessary! then leave them to rest at Room temperature covered with a little cling film for at least 30 minutes.
  2. Preheat Grill on Sear/High for 5 mins. until it begins to smoke
  3. Season your steaks with Salt and then place your steaks on the hot grill and sear each side for 3 minutes – do not shut the grill! & don’t worry too much if the flames get them!
  4. Once they have a good color and some nice char marks you can remove them and place on a wooden chopping board and let them rest for 5 minutes.
  5. Place on a baking sheet and put in the oven at 400 F for 8 mins - if you want med-rare.
  6. (6 minutes for rare...10 mins if you want medium...and longer if you want medium-well done..)
  7. Remove and place back on your wooden chopping board – let rest again for 5-10 mins then, check your temperature is correct & slice to serve
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/

 

Ribboned Zucchini (Courgette)
Serves 4
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Ingredients
  1. 2 large Zucchini (Courgette)
  2. Butter
  3. Pepper
  4. Y shape Peeler
Instructions
  1. Use the Y shape peeler and begin peeling the zucchini how you usually would - discard the first piece as it will mainly be skin. Then keep peeling in the same place to create large ribbons (almost look like drunkman noodles!) Turn the zucchini over and do the same on the other side until your left with almost nothing of the zucchini!
  2. Heat a large frying pan or skillet over a medium to high heat - add a tbsp or two of butter and place the zucchini in the pan ( I usually do 8-10 ribbons in one pan) let them fry for 45 seconds.
  3. Add pepper and then flip the pieces over.
  4. Let them fry for another 45 seconds and remove onto a plate.
  5. Complete this process until you are completely done with your Zucchini ribbons
  6. Be prepared to blow your guests away with the buttery peppery zucchini goodness!
Notes
  1. This is probably my favorite side for steak, and in general - I ribbon EVERYTHING! Try it out and let me know what you think!
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
Grilled Asparagus
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Asparagus (I usually do 5 pieces per person)
  2. Olive Oil
  3. Salt
  4. Pepper
Instructions
  1. Heat your grill or griddle pan on high (pre-seasoned with olive oil of course!)
  2. Place your asparagus on a board or baking tray and drizzle olive oil and sprinkle with a generous table spoon of salt & pepper. Let it sit whilst your grill is heating up so that it can soak it in a little!
  3. Once your griddle or grill starts smoking a little your good to go!
  4. Place your asparagus on the grill like a row of pencils!
  5. Keep checking your asparagus but after approx. 2 mins turn them over with tongs or a spatula.
  6. Let them cook for a further two mins, once they have the perfect char marks take them off and place them on a board or baking tray ready to serve!
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
Blistered Cherry Tomatoes
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. Cherry Tomatoes
  2. olive oil
  3. Salt
Instructions
  1. Heat up a tbsp of olive oil in a frying or sautéing pan
  2. Sprinkle some salt into the oil
  3. Throw in your cherry tomatoes (I recommend 5-7 per person)
  4. Let them sauté in the pan for about 2 minutes and then toss them around to coat them fully with oil.
  5. Once they look blistered remove from the pan and place on a plate to rest before serving.
  6. They will be sweet and delicious!
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
Roasted Mini Potatoes
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Mini New Potatoes (Halved) - I recommend 5 whole potatoes per person
  2. olive oil
  3. Salt
  4. Pepper
  5. Thyme
Instructions
  1. Preheat your oven to 400 F
  2. Prepare your potatoes by slicing in half and placing on a baking sheet, drizzle 2-3 tbsp of oil onto them and then season with approx a tbsp of salt & a tbsp of pepper (we use this amount when cooking 30-40 potatoes. Sprinkle over fresh or dried thyme to your taste.
  3. Toss to coat all potatoes in all ingredients
  4. Place baking sheet in the oven for 40 minutes.
  5. Check your potatoes half way through - sometimes they need a little help with a spatula to make sure they are cooking evenly.
  6. After 40 minutes they should look roasted golden brown and delicious!
Notes
  1. You can make these ahead of time and take them out at 30 minutes - then throw them back in the oven for the last 10 minutes before your guests arrive!
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
Roasted Brussel Sprouts
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Brussel Sprouts quartered
  2. Olive Oil
  3. Salt
  4. Pepper
  5. Garlic powder
Instructions
  1. Preheat your oven to 400 F
  2. Prepare your Brussel sprouts - cut off the bottoms and then cut each sprout into 4 and throw into a large bowl - don't worry if the leaves fall off they will turn wonderfully crispy and really add to the flavor!
  3. Once all your Brussel sprouts are prepared - add two-three tbsp of olive oil into the bowl, a tbsp of salt, a tbsp pepper & a tsp of garlic powder.
  4. Toss the Brussel sprout in the bowl until they are covered in oil and seasoning
  5. Empty out the contents onto a baking tray and spread out as much as you can
  6. Place in the oven for 20 minutes (then check them and you may want to add an extra 5 minutes to add extra crispiness).
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
Grilled Zucchini
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Zucchini (Sliced diagonally)
  2. Butter
Instructions
  1. Preheat your grill or griddle pan on medium (pre-seasoned with olive oil of course!)
  2. Slice your zucchini
  3. Heat a frying pan with a tbsp of butter and place your zucchini slices into it (you may have to break the amount down into 10-15 at a time to give them equal frying time)
  4. Turn over after 1 minute and cook for a further minute
  5. Transfer your zucchini to the grill or griddle pan for a further 1 minute on each side flipping halfway through to get the lovely char marks.
  6. Place on a plate ready to serve!
Notes
  1. The reason I like to sauté them in the frying pan first is so that the zucchini is really soft in the middle before getting the added flavor and taste from the griddle.
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/
May 22, 2016
May 29, 2016

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