10 Ways to Dress a Steak
A Steak Lover’s Guide to dressing your meat with the proper Steak Topping. Unique Steak Toppings to give your dinner a little zip!
We’ve had a really mild winter in the Blue Ridge Mountains, with little to no snow, and temperatures ranging from 40 to 70 degrees most days. Although I like to get one good freeze for the sake of the garden, it’s been pretty nice.
Weather like this means one thing in my family, grilling year-round. Steaks tend to be our go-to meal on a rushed night.
“What’s for dinner, honey?”
“I don’t know. Why don’t you pick up a couple steaks on the way home and we’ll just throw them on the grill.”
Yet even steak can become a little mundane. …Yes I just said that.
With a few simple ingredients you can turn a plain steak into something really spectacular.
10 Ways to Dress a Steak:
- Gremolata. With just 3 items, minced garlic, lemon zest and chopped parsley (or basil, thyme, mint) you have a wonderfully bright steak topping to sprinkle over your plate.
- Compound Butter. Butter smashed with herbs or spices; possibly even the gremolata above. A lovely dollop of compound butter over a steaming steak is a glorious dripping thing.
- Creamy Pan Sauce. So you’ve just seared your steaks in a skillet? Why not add a splash of cognac and cream to the dripping for a quick luxurious sauce? This says smart and sophisticated, every time. (Here’s a fruity rendition.)
- Mushrooms. I know, I know, this is the most cliche of all steak toppings, but WELL cooked mushrooms offer an earthy rustic punch. Try sauteing the mushrooms long and low (medium-low heat for 20+ minutes to render out the moisture and create caramelization) with a little butter, salt and pepper and a splash of sherry at the end. Heavenly.
- Crispy Herbs. One Word, Fancy. You want to impress your dinner guests? Flash-fry basil leaves so they look like little pieces of stained glass laying on top of their steak. Super quick with Big Impact.
- Salsa. I’m not talking about runny jarred picante sauce. I’m talking FRESH chunky homemade salsa, piled high atop your filet. Here’s a fantastic creamy avocado salsa verde and a spicy fruit salsa that would work perfectly.
- Creamy Blue Cheese with a Kick. Try pureeing some sour cream, crumbled blue cheese, horseradish and a little honey, for a zingy, spicy steak topping that will have you licking your plate clean!
- Olive Tapenade. Whether you use a store-bought variety or make your own, this briny bite of goodness atop a juicy red steak is a thing of beauty.
- Tomatoes. Oven roasted tomatoes or a quick fresh tomato sauce make any weekday steak taste like a weekend meal to remember.
- Chimichurri. Honest to God, this stuff make everything, EVERYTHING, better. I wouldn’t blame you if you just had to take a sip!
And as a bonus, I’ve got Steak with Pickled Vegetables. Sweet and salty raw veggies make the steak want to do a little dance in your mouth. The smell alone, might make you faint.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 minute
Steak Topping ~ Pickled Veggies
1/4 cup rice vinegar
1/8 cup sugar
1 tsp. salt
1 tsp. Sriracha chile sauce
1 English cucumber, peeled and sliced then
1 bunch radishes, sliced thin
1/2 a small red onion, sliced thin (or one shallot)
Mix the vinegar, sugar and salt in a medium bowl. Microwave for 30-60 seconds to dissolve the sugar. Mix in the sriracha and allow to cool while slicing veggies.
Place the thinly sliced veggies in the vinegar mix. Toss and refrigerate until ready to use. At least 30 minutes.
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