When the grill’s fired up and there’s a steak sizzling away, I’m already halfway to a good mood!
There’s just something about fresh summer dinners that makes everything feel a little more relaxed.
But I have learned that steak alone doesn’t make the meal!
It needs some help with delicious side dishes.
I’ve got a few go-tos that always disappear fast, no matter who’s at the table.
So if you’re planning a backyard dinner or just craving a satisfying grilled meal, these are the ones I keep coming back to.
1. Grilled Corn on the Cob
Start by peeling back the husks without removing them and pulling out all of the silk (have you ever tried fishing that stuff out of your teeth?).
Slather the corn with a mix of butter, salt, and a tiny bit of smoked paprika, then fold the husks back up.
Grill the corn over medium-high heat for about 15–20 minutes, turning every few minutes so nothing burns.
I usually pull one off and sneak a bite when the kernels start to char.
2. Garlic Butter Mushrooms
In a skillet, melt butter with a generous spoonful of minced garlic until it starts to smell amazing.
Add whole or halved cremini mushrooms and cook over medium heat, stirring occasionally, until they’re deep brown and tender.
A splash of soy sauce or Worcestershire adds a savory punch.
Finish with chopped parsley and serve straight out of the pan with a big spoon.
3. Loaded Baked Potatoes
I like to start with russet potatoes, scrubbed and rubbed with olive oil and sea salt, then baked at 400°F until the skins go crispy and the insides are fluffy.
Slice the potatoes open and stuff with shredded cheddar, sour cream, green onions, and bacon crumbles.
For a little kick, I sometimes add a couple of diced jalapeños or a drizzle of buffalo sauce!
Serve while everything’s still hot and melty.
4. Caprese Salad
Slice ripe tomatoes and fresh mozzarella into thick rounds, then layer them with whole basil leaves.
Drizzle everything with olive oil and a good balsamic reduction (store-bought works, but homemade is even better if you’ve got the time).
Sprinkle with flaky sea salt and cracked black pepper.
You can swap peaches in for tomatoes for a sweeter taste.
5. Creamy Coleslaw
Grab a bag of coleslaw mix or shred your own cabbage and carrots (not going to lie, I just buy the mix!).
To make the dressing, whisk together some mayo, apple cider vinegar, a little sugar, Dijon mustard, and celery seed until it’s all smooth and creamy.
Pour it over the slaw and toss until everything’s coated evenly.
Chill in the fridge for at least an hour so the flavors can settle in.
6. Roasted Garlic Mashed Potatoes
Chop the top off a whole garlic bulb, drizzle with olive oil, wrap it in foil, and roast at 375°F for about 40 minutes.
While that’s roasting, boil peeled potatoes until fork-tender, then mash them with butter, warm milk, and the soft roasted garlic cloves squeezed right out of the skin.
I usually add a bit of sour cream for extra richness.
Season with some salt and white pepper, then stir until smooth and creamy.
7. Grilled Asparagus
Trim the woody ends off the asparagus and toss them with some olive oil, salt, and pepper.
Grill them over medium-high heat for about 6–8 minutes, turning once or twice until you see a few char marks.
I always finish them with a squeeze of lemon and some shaved parmesan.
They cook fast, so don’t walk away!
8. Cheesy Scalloped Potatoes
Start by slicing potatoes thin using a mandoline or your best knife skills (the thinner the better!).
In a saucepan, melt butter, and whisk in flour to make a roux.
Then slowly stir in milk and sharp cheddar until the sauce thickens.
Layer the potatoes with sauce in a greased baking dish, top with more cheese, and bake at 375°F for about an hour.
Let it sit for about ten minutes before serving so it doesn’t ooze everywhere.
9. Caesar Salad
Tear up some romaine and toss it with Caesar dressing, shredded parmesan, and lots of croutons.
If I’m feeling motivated, I’ll fry up some bacon bits or add grilled shrimp.
(Actually, it’s not that hard to do and makes the salad taste amazing!)
A little fresh lemon juice over the top gives it a nice bite.
You can also make your own dressing if you’re into anchovy paste and kitchen science.
10. Crispy Potato Wedges
Cut up some russet potatoes into thick wedges and soak them in cold water for 30 minutes (this will help them get nice and crispy).
Drain and pat them dry, then toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
Roast everything at 425°F on a parchment-lined pan, flipping halfway through, until they’re golden and crunchy.
Serve with ketchup, aioli, or whatever dipping sauce you’re obsessed with right now.
11. Balsamic Grilled Vegetables
Slice up zucchini, red peppers, red onions, and eggplant, then toss with olive oil, balsamic vinegar, salt, and a little garlic.
Grill on medium heat until tender and slightly charred, about 3–4 minutes per side.
They’re great warm or at room temp, and they look ridiculously pretty on a platter.
I like to add a few basil leaves on top before serving.
12. Macaroni and Cheese
Boil your pasta until just shy of done, then drain and set aside.
In a pot, melt butter, stir in flour for a quick roux, then whisk in milk and loads of shredded cheese (cheddar, gouda, or whatever’s in the fridge!).
Mix in the pasta, pour everything into a baking dish, and top with more cheese or buttery breadcrumbs.
Bake until bubbling and golden on top.
13. Watermelon Feta Salad
This one is so refreshing and gives a nice contrast to savory steak.
Cut some watermelon into cubes and toss them with crumbled feta, fresh mint, and a light squeeze of lime.
If you like a little heat, add thinly sliced jalapeños or a pinch of chili flakes.
I usually double the recipe because it disappears fast!
14. Skillet Green Beans with Bacon
Trim fresh green beans and blanch them for a couple minutes in boiling water, then drain.
In a skillet, cook chopped bacon until crispy, scoop it out, and sauté the green beans in the bacon fat.
Toss the bacon back in and hit it with cracked black pepper and maybe a splash of apple cider vinegar.
They’re salty, smoky, and just the right amount of crisp.
15. Herb Butter Dinner Rolls
Use your favorite dinner roll recipe or grab a good quality store-bought dough if you’re short on time.
Before baking, brush the rolls with a mix of melted butter, garlic, and chopped herbs like parsley, thyme, or rosemary.
Bake them until golden and brush with a little more butter right out of the oven.
And serve them warm so they’re pillowy and soft!
16. Cornbread Muffins
Whisk together cornmeal, flour, baking powder, sugar, milk, eggs, and melted butter until smooth, then scoop into a greased muffin tin.
I fold in some shredded cheddar or chopped jalapeños when I’m feeling extra.
Bake at 375°F for 15–18 minutes until the tops are golden and slightly cracked.
Let them cool just enough so you don’t burn your fingers grabbing one straight from the pan.
17. Parmesan Zucchini Spears
Cut zucchini into thick spears, toss with olive oil, garlic powder, and a big handful of grated parmesan.
Arrange them on a baking sheet and roast at 400°F until the cheese gets golden and the edges start to crisp.
Flip halfway if you want them evenly browned.
These are sneaky good and disappear faster than expected.
18. Sweet Potato Fries
Peel and slice sweet potatoes into thin sticks or wedges, then toss with olive oil, salt, and a little smoked paprika or cinnamon depending on the vibe.
Spread them out on a parchment-lined pan so they don’t crowd each other.
Roast at 425°F, flipping once, until the edges crisp up and the centers are tender.
Serve with a little chipotle mayo or plain old ketchup.
19. Tomato Cucumber Salad
Chop tomatoes and cucumbers into bite-sized pieces, toss with thinly sliced red onion and a sprinkle of sea salt.
Drizzle with olive oil and red wine vinegar, then toss everything together.
I usually add a little dill or oregano if I have it.
It’s cool, crunchy, and goes with just about anything grilled.
20. Charred Broccolini
Trim the ends off the broccolini and toss with olive oil, salt, and crushed red pepper flakes.
Grill or roast at high heat until the stems are tender and the florets are just starting to char (about 8–10 minutes).
Finish with lemon zest or a little grated parmesan.
It’s earthy and a little crispy, in a good way.
21. Dill Pickle Pasta Salad
Boil whatever pasta you like and let it cool while you mix up a quick dressing with mayo, pickle juice, fresh dill, and a little garlic powder.
Toss in some chopped dill pickles, shredded cheddar, and diced red onion.
Mix it all together and chill it for an hour or so before serving.
It’s tangy, creamy, and totally addictive!
22. Three Bean Salad
Drain and rinse canned green beans, chickpeas, and kidney beans (or whatever mix you like…sometimes I use white beans).
Toss them with diced red onion and a quick dressing made of olive oil, vinegar, sugar, salt, and pepper.
Let it sit in the fridge for at least a few hours so everything soaks up the flavor.
This salad is great for making ahead and serving cold.
23. Garlic Parmesan Knots
Start with store-bought pizza dough or your favorite homemade version.
Cut the dough into strips and tie each one into a loose knot.
Brush with melted butter mixed with minced garlic, bake at 375°F until golden, then toss in more garlic butter and a generous handful of grated parmesan.
Finish it off with chopped parsley.
Serve warm while the centers are still soft and chewy.
Steak Nights Deserve Great Company (and Even Better Sides)
There’s something extra satisfying about sitting down to a steak dinner when the side dishes are just as good as the main event.
Around here, they’re the unsung heroes and usually steal a bit of the spotlight!
I love switching things up depending on what’s in the fridge or what sounds good that day, but honestly, you can’t really go wrong with anything on this list.
Pull together a few of your favorites, throw that steak on the grill, and you’ve got dinner that feels like a little celebration.
