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
Sirloin pairings
Lean and firm with real beef flavor, so it wants moisture and a little fat back on the plate.
Sides
Chips or friesClassic
The everyday pub pairing — salt and fat complete a lean steak.
Mushrooms and onionsCrowd favorite
Juicy, savory, and adds moisture where sirloin runs dry.
Tomato salad with olive oilCrowd favorite
Acid and oil at once — the simplest fix for a lean cut.
Sauces
Garlic butterCrowd favorite
Adds the fat that sirloin does not carry itself.
Mushroom cream sauceClassic
Umami plus moisture: the standard treatment for leaner cuts.
ChimichurriClassic
Herb oil rehydrates lean meat and sharpens its flavor.
Wine
MerlotSommelier consensus
Medium body and soft tannin won't dry out an already lean steak.
Côtes du RhôneSommelier consensus
Affordable, savory and juicy — a sensible match for an everyday cut.
Not drinking wine? Beer: an English bitter or lager. Non-alcoholic: iced tea with lemon.