14 Jul

4 Summer Side Dishes

By Kansas City Steak Company Tags : recipe,  side dish 

We don’t think there’s any question about what’s the best thing to come off a grill. It’s a steak of course. The only question is which cut.

But we imagine there is plenty of debate about the best side dish to accompany your signature steak. Rice, salad, potatoes, veggies, fruit, the list is endless.

It’s impossible to narrow it down to a single opinion, so instead we asked a few of our own employees for their favorite, go-to side dish recipes when they throw a KC Steak on the grill.

From simple to complex, healthy to not-as-much, we hope one of these recipes will find its way into your home this summer. Right next to a bone-in ribeye, a bacon-wrapped filet or your other favorite cut.

Avocado, Cucumber & Tomato Salad:

From Merry in Customer Service, “I love it because it only takes a few minutes to prepare, it’s fresh, bright and tastes like summer! It’s amazing when paired with a delicious steak.”


  • 4 vine-ripened or beefsteak tomatoes
  • 2 avocados
  • 1 medium to large cucumber
  • 2-3 tbsp lemon or lime juice
  • 2 tbsp olive oil
  • Salt
  • Pepper


Place chopped tomatoes, avocados and cucumber in a good-sized salad bowl. Drizzle juice and olive oil over the vegetables and toss gently to mix. Season to taste and serve with our Prime KC Strip for a meal that will really impress.

Grilled Squash and Zucchini:

From Wayne in Operations, “This is one of my favorite sides to serve alongside one of our KC Steaks. It’s quick, simple and healthy.”


  • Slice summer squash and zucchini length wise
  • Drizzle with olive oil
  • Sprinkle with KC Steak seasoning
  • Grill over med to high heat just until there are grill marks, do not overcook.

Balsamic, Honey Roasted Cabbage:

From Marcy in Marketing, “The best part is that it takes only a few minutes to prep and can bake in the oven while you are grilling your steaks. Plus, it provides less congestion on the grill and it’s a perfectly timed accompaniment to whatever you are taking off the grill (my choice will be a  bone-in ribeye, of course).”

Ingredients (to serve 2):

  • 1/2 head green cabbage (fresh from the garden or Farmers Market is best!), cut into 1/2-inch-thick rounds
  • 3 tbsp olive oil
  • ¾ tsp coarse salt
  • ½ tsp coarse ground pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • Some fresh thyme


  1. Preheat your oven to 400°F . Prepare a rimmed baking sheet with nonstick cooking spray or with 1 tbsp extra-virgin olive oil.
  2. In a bowl, combine olive oil, balsamic vinegar and honey.
  3. Place the cabbage slices in a single layer and pour the honey balsamic vinaigrette over them generously.  If you use more cabbage or are serving more people, adjust quantities accordingly.
  4. Season with coarse salt and ground pepper, then sprinkle a little fresh thyme
  5. Roast until cabbage is tender and edges are golden, with a beautiful caramelized glaze – approximately 25 to 30 minutes.
  6. Enjoy!

Cheesy Hash Browns:

From Richard, our Product Manager, “This hearty side dish is the perfect pair for one of our prime steaks.”


  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1 (16 ounce) container sour cream
  • 1 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 8 ounces shredded Colby cheese
  • 5 1/3 tablespoons butter, melted
  • Salt and ground black pepper to taste
  • 2 tbsp crushed corn flakes cereal (optional)


  1. Preheat oven to 375 degrees.
  2. Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9×13-inch baking dish and sprinkle top with corn flake crumbs.
  3. Bake in the preheated oven until the casserole is bubbling, about 1 hour.