These easy side dishes are perfect partners for your steak.
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Chef Paula DaSilva was once a finalist on “Hell’s Kitchen”; today, she serves up heavenly cuisine at 1500 in Miami. Her Brussels sprouts share the plate with steaks broiled to perfection at—of course—1,500 degrees.
1 pound Brussels sprouts
1 teaspoon butter
2 tablespoons crème fraîche
2 tablespoons whole-grain mustard
1 tablepsoon sherry vinegar
1/4 cup chopped chives
salt and pepper, to taste
Bring a pot of salted water to a boil and drop in the Brussels sprouts. Cook until tender in the middle but still firm to the touch, about 3 minutes. Quickly transfer the sprouts to a bowl of ice water to cool them down, then cut each in half, lengthwise. Lightly oil the sprouts, arrange them in a baking dish and place under a broiler; let roast until dark brown and almost charred, then remove them to a paper towel. Meanwhile, combine the butter, crème fraîche and mustard in a sauté pan and cook on medium-high until well-blended. Add the Brussels sprouts, vinegar and chives. Toss together, season with salt and pepper, and serve.
Chef Lee Ann Whippen is a barbecue master, and at Chi Town’s Chicago Q, she serves up these beer-soaked veggies alongside her award-winning ’cue.
2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 red onion, sliced into 1/2-inch slices
12 asparagus spears
2 whole Portobello mushrooms, sliced
2 red bell peppers, sliced lengthwise
3/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup Dos Equis lager
2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Set the vegetables in a shallow dish. Combine the remaining ingredients, pour the marinade over the vegetables, and let stand 1 hour. Preheat the grill to medium-high heat, and lightly oil the grates just before putting the vegetables on. Grill the vegetables about 5 minutes on each side and serve warm.
ROASTED FINGERLING POTATOES
Situated inside the upscale Joule Hotel in Dallas, restaurant Charlie Palmer is as lauded for its fancy fare as it is for hearty staples. Here, chef Scott Romano shares this simple, spicy take on spuds.
2 pounds fingerling potatoes, cut into
8 garlic cloves
2 white onions, diced large
1 habanero pepper
4 sprigs fresh rosemary
1/2 cup olive oil
4 tablespoons kosher salt
Cut three pieces of tinfoil about 3 feet long and stack. In a large bowl, toss all ingredients together and spread out onto
the foil. Fold the sides of the foil to cover the potatoes, and place the packet on a high-heat grill; roast approximately
35 minutes or until tender.