3 SIDES YOUR STEAK CAN'T LIVE WITHOUT
Every main dish needs a wingman. Something that’s always by its side and will never let it down. The perfect steak is a great starting point for any meal – and these three side dishes take that greatness to new levels. We've also done the pairing work for you, finding the perfect Gascòn Malbec for each meal.
Crunch-Time for Tenderloin: A fork-tender filet mignon is one of the most elegant cuts of beef. Crisp sweet potato fries offer a nice balance to that tenderness. Below is an easy recipe for those spuds. Baked instead of fried, there's less mess and less guilt – but with all of the enjoyment. Our classic full-bodied Malbec adds to that enjoyment with its velvety finish.
Sweet Potato Steak Fries
- 3 sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- Pinch cayenne
- ¼ teaspoon paprika
Preheat oven to 400 degrees. In a large bowl, toss the sweet potatoes with all of the ingredients, coating well. Spread the potatoes onto two baking sheets (it's best if they aren't touching each other). Bake for 25-30 minutes, flipping halfway. The potatoes are done when they are crisp and tender.
New York Goes Green: A New York strip steak offers nice tenderness along with ample marbling giving you the best of all worlds. Grill it up and serve it with a classic like this indulgent creamed spinach. Hey, you're getting your greens, so it must be healthy, right? Our complex Reserva Malbec, with its layers of character, was born to go with a dish like this.
Creamed Spinach
- 24 ounces spinach, cleaned
- ½ stick butter
- 1 garlic clove, minced
- 2 tablespoons onion, diced
- 3 tablespoons flour
- 2 cups milk
- Salt and freshly ground pepper
- ¼ teaspoon grated nutmeg
Bring a large pot of water to a boil and add the spinach. Drain after a minute, squeeze it dry, and chop it. In a saucepan, melt the butter and add the garlic and onion. Cook until the onion is translucent, then add the flour and stir. Add the milk, and cook until it thickens. Stir in the spinach, and season with salt, pepper and nutmeg.
The Rich Only Get Richer: A generously marbled rib-eye is a steakhouse go-to, one that calls for an equally rich sidekick. Of course, we’re talking about an American favorite like mac and cheese. With all of this richness on the same plate, there can be but one perfect partner in the glass: Colosal Malbec Red Blend. Bold and complex, it's big enough to handle the job.
Mac and Cheese
- Salt
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter, plus more for greasing
- 3 tablespoons flour
- 2 cups milk
- Pinch paprika
- Pinch cayenne
- 1 teaspoon dry mustard
- Freshly ground pepper
- 1.5 cups shredded cheddar
- 3/4 cup grated Parmesan, plus more for the top
- ½ cup bread crumbs
Preheat oven to 375 degrees. In a pot of boiling salted water, cook the pasta until al dente. Grease a baking dish with butter and set aside. While the pasta is cooking, melt butter in another pot, then whisk in the flour. Continue stirring over low heat for a few minutes to cook out the taste of raw flour. Whisk in the milk, paprika, cayenne and dry mustard. Bring to a boil, then simmer for a couple of minutes until it thickens slightly. Season with salt and pepper. Once the pasta is just about al dente, drain it and return it to the pot. Add the sauce and cheeses and stir well. Pour into the baking dish. Top with bread crumbs and some more Parmesan, and bake until golden brown, about 20 minutes.
There you have it. Three sides, three different meals, each with the perfect go-to Malbec. Be sure to keep these side dish recipes in your back pocket for the next time you're entertaining. Having a big gathering? Go all out and make all three to recreate the ultimate steakhouse experience for your guests. Having all three Gascòn wines to choose from will make your party a big-time hit.
