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
Flat Iron pairings
Tender with a beefy, slightly mineral flavor at a friendly price — a bistro cut that likes bistro partners.
Sides
Fries and green saladClassic
Straight off the French bistro menu where this cut lives.
Grilled cornCrowd favorite
Sweetness balances the mineral edge.
Charred broccoliCrowd favorite
Bitter char echoes the sear.
Sauces
Garlic herb butterClassic
Bistro standard: melts into a thin cut quickly.
ChimichurriCrowd favorite
Acid keeps a beefy cut from tasting flat.
Blue cheese butterCrowd favorite
Salty funk plays well with the mineral flavor.
Wine
Beaujolais (Gamay)Sommelier consensus
Bright and low-tannin — the bistro-steak pour.
Côtes du RhôneSommelier consensus
Peppery and savory for a mid-weight steak.
Not drinking wine? Beer: a pilsner. Non-alcoholic: cranberry and soda.