What to serve with your steak
Sides, sauces and wine for every cut — chosen on flavor logic and tradition, not sponsorship. Fat wants acid, lean wants richness, char wants tannin.
How these are picked: Classic A long-standing steakhouse or regional pairing served this way for generations. Sommelier consensus What wine professionals broadly agree on for this level of fat and char. Crowd favorite What diners order with this cut most often. Nothing here is paid for, and there are no affiliate links.
Choose a cut
Flank Steak pairings
Lean, grainy and very absorbent — this cut is built for marinades and bold, acidic condiments.
Sides
Grilled peppers and onions with tortillasClassic
Flank is the original fajita cut.
Black beans and riceCrowd favorite
Starch and earthiness round out a lean, punchy steak.
Cucumber and tomato saladCrowd favorite
Cool and acidic against a chewy, marinated cut.
Sauces
Soy, garlic and lime marinadeClassic
Salt penetrates the open grain and tenderizes as it seasons.
ChimichurriClassic
The standard for grilled lean beef in Argentina.
Salsa verde or pico de galloCrowd favorite
Fresh acid makes a lean cut taste juicier.
Wine
MalbecSommelier consensus
Fruit-forward and moderate tannin, built for marinated grilled beef.
ZinfandelSommelier consensus
Handles chili, lime and smoke better than a classic Bordeaux style.
Not drinking wine? Beer: a Mexican lager with lime. Non-alcoholic: agua fresca or limeade.