What's a good side dish to go with Rib Eye?!


Question: I'm making grilled Rib Eye tonight - no fancy marinades or sauces, just salt & pepper with some garlic butter on top. I'm planning garlic cheese toast as an appetizer.

In the past, I've done potatoes au gratin and Tuscan potatoes - but I'm looking for some new ideas. Other potato dishes are ok, but I'm open to other ideas as well.

Or should I do the garlic cheese toast as a side, and do something different for the appitizer?


Answers: I'm making grilled Rib Eye tonight - no fancy marinades or sauces, just salt & pepper with some garlic butter on top. I'm planning garlic cheese toast as an appetizer.

In the past, I've done potatoes au gratin and Tuscan potatoes - but I'm looking for some new ideas. Other potato dishes are ok, but I'm open to other ideas as well.

Or should I do the garlic cheese toast as a side, and do something different for the appitizer?

Well with something that heavy you should go with something light and healthy...

Blanched Asparagus with carmalized baby onions and carrots....It will compliment both the cheese toast and the rib eye...

Enjoy!!

how about some rice?? or potato salad

sweet pototes and salad

mash potatos
baked potatos
rice pilaf
veggies
salad
cottage cheese (if you like it)
and the garlic cheese toast sounds yummy!

Garlic mashed potatoes or doubled baked are always yummy. Any type of rice dish would be good too. Why don't you check out allrecipes? I've found alot of good recipes on that website.

how about:
french fries
baked potatoes
rice pilaf
yellow rice
garlic mashed potatoes

Another rib-eye steak!!

Roasted asparagus is very good.>

Baked potato and corn on the cob

Sauteed Mushrooms. Steamed Green beans or Asparagus. Delicious!

In most restaurants Ive worked ...Sides are really just a prop for color and balance...The real star of the show will be the rib eye....and it should be...do something light .....lightly sautee some strips of zucchini,and yellow squash with butter and garlic....

Greek Orzo with Feta
Original recipe yield: 6 servings

INGREDIENTS
1/4 cup olive oil
1/2 cup fresh lemon juice
1/2 cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

DIRECTIONS
Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Gourmet Mushroom Risotto
Original recipe yield: 6 servings

INGREDIENTS
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

DIRECTIONS
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Broccoli Casserole
Yield: 4 servings

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons all-purpose flour
1 cup herb-seasoned dry bread stuffing mix
1 tablespoon melted butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in a large saucepan with enough water to cover. Heat over medium-high heat until water begins to boil; remove from heat and drain.
In a large bowl combine broccoli, soup, onion, sour cream and flour. Mix well and transfer to a 2 quart casserole dish. In a small bowl combine stuffing mix and butter; spread over broccoli mixture.
Bake in preheated oven for 30 minutes. Let stand for 5 minutes before cutting.

hope these help. good luck and enjoy.

How about some good ol' coleslaw?!

Risotto, and maybe either broccoli coleslaw or brussel's sprouts.

Before you say "Ew!" to the sprouts, try fixing them fresh instead of frozen or canned. Remove a bit from the stem end, and cut in half lengthwise. Heat 1/2" of water and a tablespoon or so of kosher salt over medium-high heat until boiling, and add the brussels cut-side down and boil for about 3 minutes. Drain, then heat a tablespoon each of butter and bacon grease in a skillet, toss in some garlic, then add the brussels and saute, cut-side down, until they start to brown just a touch. Serve with a bit of fresh lemon juice squirted over them.

Cheese twice baked potatoes. You can make them up ahead of time then 15 minutes before dinner put them into a hot oven (425) with grated cheese on top and heat until brown.





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