Sides Needed

● Potatoes

● Broccoli

The sides for this presentation have elements of American Western cuisine, with potatoes and broccoli being the most common sides for steak.

How to do it

● Broccoli blanched. Because broccoli has a tougher texture, poach it for a longer time.

● Potatoes fried. Heat the pan and place the chopped potato pieces in the oil until golden brown, fish them up and sprinkle some pepper powder on them.

2.

Necessary side dishes

● Strawberries

● Endive

The style of this plate is fresh and simple, endive as a common side dish in western food garnished with steak, the plate instantly high up. Plus the red element of strawberries, the color becomes rich. In fact, fruit with steak that looks good and nutritious, you can also try to use kiwi fruit, cherries, lemons, oranges and other brightly colored fruits to match.

How to do it

● Cut the strawberries in half and arrange them as you like.

● Chicories can be blanched, remember, just blanch them in boiling water so as not to detract from the color and taste.

3.

Required side dishes

● Tomatoes

● Lettuce

Tomatoes, which are high in vitamins, provide excellent nutritional value when combined with steak. Combined with the delicious lettuce, this side dish is left with flavor.

How to do it

● Rub the tomatoes with olive oil, sprinkle with salt and freshly ground black pepper, and roast them in the oven for about 10 minutes, until the skins crack. (In Italian style, we like to stuff the tomatoes with cheese and roast them together, but if you don't like the hassle, you can ignore it.)

● Wash the lettuce, but in the summer months it's better to blanch it in boiling water.

4.

Required side dishes

● Kale

● Garlic

● Potatoes

Kale is one of the favorite vegetables in southern China. The tangy flavor of potatoes with the fierceness of garlic creates an incredible collision with steak, but luckily, with kale, it neutralizes the greasiness and intensity of it.

How to do it

● Just whiten three or four stalks of kale and arrange them casually on top of the steak.

● Choose a moderate size for the garlic and sauté it in a pan until it's a little charred.

● Choose small potatoes, cut in half and fry in oil until golden. Sprinkle with salt and freshly ground black pepper.

5.

Required Side Dishes

● Chicken Thigh Mushrooms

● Asparagus

Asparagus is one of the most common side dishes used in steak plating, and is tender, sweet and savory. Chicken leg mushrooms are chewy, flavorful, and stimulate appetite and digestion.

How to do it

● Remove the old roots from the asparagus, and choose the tender parts, just two. If you are not afraid of trouble, you can also add sesame oil, ginger and salt for cold mix, the flavor is also good.

● For the sake of beauty, you can cut the chicken leg mushrooms into squares, as in the picture. Then fry them in a pan with a little cooking wine and soy sauce, and put them on a plate when they are cooked.

6.

Required side dishes

● Arugula

● Sundried fruits

It may be rare for people to see arugula, but it is still very common in western cuisine because it has long and short lines, which is good for plating. With the addition of a small tomato garnish, it has a bit of a country steak flavor.

How to do it

● Take a small handful of arugula and arrange it naturally on the back of the steak. To maintain the shape of the dish, do not sear it, but if you want to serve it is better to cook it down in boiling water

● Wash the sundried fruits, cut them in half, and garnish them around the steak like stars.

7.

Required Side Dishes

● Mint Leaves

● Tomatoes

● Garlic

The green, red, and white color scheme looks very appetizing, especially when you see the mint leaves, which gives you a refreshing feeling, and it's a good idea to eat steak in the summer with mint leaves on top.

Practice

● Wash the tomatoes, cut into quarters, take two petals stand up with the steak, as petal-like (do not like to eat the skin students can remove the skin, the color is more refreshing)

● Garlic fried in oil, put a little salt to taste can be. It is best to fry to five points cooked, to maintain the color of the garlic, do not overcooked.

8.