Sides can take any grilled dinner to the next level. They can be as complex as you would like them to be, or even stand alone as a meal on their own. When you put a lot of time and effort into perfecting your steak, you want to be sure you choose a side that compliments your main course. Asparagus and mushrooms are perfect choices to go along with a well marbled steak. They are not too heavy or rich, which can sometimes take away from your main dish. Since you likely already have the grill going, it doesn't get any simpler than these two sides.
Ingredients
Grilled Asparagus
1 Bunch of Asparagus, any size
Extra Virgin Olive Oil
2 tsp salt
2 tsp lemon pepper seasoning
1tsp garlic powder
Sautéed Mushrooms
1 small package sliced Cremini Mushrooms - about 8oz
Extra Virgin Olive Oil
Salt
Pepper
2 cloves garlic, minced
Soy Sauce
Worcestershire Sauce
1/4 stick of butter
1 tbsp of parsley, chopped
Instructions
Grilled Asparagus
Make sure grill is stabilized at a high heat - around 450° to 500°
Wash and trim asparagus, if needed
Place asparagus on a flat baking sheet or in a large bowl
Drizzle asparagus with extra virgin olive oil
Season with salt, lemon pepper, and garlic powder
Mix asparagus with seasonings using your hands
Add additional seasoning if it looks like asparagus is not well coated
Place asparagus directly on grill grate over direct heat
Flip asparagus after 1 minute
Continue to flip until a nice char is formed around the asparagus
Once asparagus looks charred to your preference, remove from the grill, usually around 5-7 minutes of grill time (perfect for when a steak is resting)
Asparagus can be grilled either directly on the grill grate or on a cast iron pan. Grill grate will create a more crispy asparagus, while the cast iron pan will infuse more flavor but will usually create a softer asparagus if there are residual oils and flavors in the pan. Both are excellent sides.
Sautéed Mushrooms
I cook these 1 of 3 ways usually depending on what fits the process best. You can do them directly on the stove in hot pan at medium to high heat, on the grill in a cast iron pan, or on the grill over a flat top (I usually flip my grill grates over to create a flat top). The steps are the same for all 3 ways.
Set up the cooking surface (pan, cast iron pan, or flat top) to medium to high heat 400° to 500°
Wash mushrooms
Lightly drizzle surface of the cook top with extra virgin olive oil
Add mushrooms to cook top
Constantly mix until mushrooms start to char
Once mushrooms start to char, add butter and minced garlic on top of the mushrooms and mix in
Once butter has melted, drizzle in some soy sauce and Worcestershire sauce and mix
Season with salt and pepper to taste
Continue to mix until mushrooms are at desired crispiness (I constantly taste them directly from cook top until perfect)
Once ready, garnish with chopped parsley
Serve directly over the asparagus
The great thing about both of theses sides is that they are so versatile you can really add anything you like to them and make them your own. Many times I add steak seasoning to the asparagus, and heavy cream and wine to the mushrooms. Just do whatever you think best suits your dinner.
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