12 Side Dishes That Pair Well with Red Meat

A perfectly cooked steak is a thing of beauty. Whether it's a grass-fed ribeye sizzling on the barbie or a juicy short rib slow-cooked to perfection, red meat brings serious flavour to the plate. But what truly elevates the experience is what you serve alongside it.

From buttery veggies to flavour-packed low-carb options, we've rounded up 12 side dishes that pair brilliantly with red meat. 

Whether you're hosting a backyard BBQ, cooking a Sunday roast, or treating yourself to a midweek steak dinner, these options will make every bite even better.

1. Garlic Butter Green Beans

Green beans sautéed in garlic butter are a classic for a reason. They’re crisp, fresh, and cut through the richness of a fatty steak with ease. When lightly blistered in the pan, they take on a beautiful char that adds extra flavour and texture.

A touch of sea salt enhances their natural sweetness, while the garlic gives that irresistible aroma we all love. Add a squeeze of lemon right before serving to brighten the whole dish. It’s simple, vibrant, and the perfect counterpoint to rich cuts like scotch fillet or ribeye.

2. Creamy Cauliflower Mash

If you’re dodging carbs but still want that comforting feel of mash, cauliflower is your go-to. Boil it until tender, then blitz it in a food processor until smooth. Stir in a generous splash of cream, a knob of butter, and season with salt, pepper, and a pinch of nutmeg.

The result is a silky, savoury mash that’s rich without being heavy. It soaks up steak juices like a dream and doesn’t leave you feeling weighed down. Garnish with chopped chives or grated parmesan for a little extra flair. It’s satisfying, simple, and full of flavour.

3. Roasted Asparagus Spears

Roasted asparagus with a dash of olive oil and sea salt offers a nutty, slightly charred taste that plays nicely with beef. Toss the spears on a hot tray, roast until the tips crisp up, and let them caramelise just enough for added depth.

The olive oil helps lock in moisture while encouraging that golden colour. Crack some fresh black pepper on top, and for an extra burst of flavour, try grating a little lemon zest or parmesan cheese over them. The final result is a light, elegant side dish that balances richness without being bland or boring.

4. Grilled Mushrooms with Thyme

Mushrooms and red meat are best mates. Their deep, earthy flavour naturally complements the richness of a good steak. Grill them with a bit of olive oil, fresh thyme, and minced garlic until they’re golden brown and tender.

The herbs and aromatics soak into each mushroom, enhancing their natural umami. You can even splash in a touch of balsamic or red wine for extra depth. Whether you're serving them on the side or piling them directly over a juicy ribeye, these mushrooms bring warmth, complexity, and that satisfying bite every meat lover craves.

5. Cabbage Steaks with Balsamic Glaze

Slice cabbage into thick steaks, brush with olive oil, season generously with salt and pepper, and roast them until crispy on the edges. As they cook, the natural sugars in the cabbage caramelise, giving you a rich and slightly sweet flavour that holds its own beside bold cuts of red meat.

Once out of the oven, drizzle with a sticky balsamic reduction to bring a bit of tang and depth. Add a sprinkle of toasted sesame seeds or parmesan for extra crunch and flavour. It’s hearty, balanced, and makes a surprisingly elegant companion to any beef dish.

6. Broccolini with Chilli Oil

Broccolini brings a tender crunch to the plate, offering a refreshing contrast to the bold flavours of red meat. When tossed in chilli oil, it picks up a subtle heat that lingers pleasantly without overwhelming the dish.

The stalks remain slightly firm while the florets absorb all that spicy, garlicky goodness. Add a pinch of sea salt and a quick flash in a hot pan to bring everything together. For a touch of brightness, finish with a squeeze of lemon juice or a sprinkle of sesame seeds. It’s vibrant, tasty, and a great partner for rich cuts like brisket or ribeye.

7. Beetroot and Feta Salad

This one's for when you want a fresh contrast on the plate. The earthy beetroot pairs beautifully with salty feta, offering a satisfying balance of sweet and savoury. Slice the beetroot thinly, or roast it for extra depth, then toss it in a simple dressing of olive oil, balsamic vinegar, and cracked black pepper.

Add a sprinkle of sea salt to bring out the natural sweetness. Throw in a handful of toasted walnuts for crunch, and perhaps some rocket or fresh mint for a pop of green. It’s vibrant, refreshing, and works brilliantly with grilled or roasted red meat.

8. Buttered Zucchini Ribbons

Zucchini ribbons sautéed in butter and seasoned with garlic are light yet flavourful. Their delicate texture soaks up the buttery goodness while holding just enough bite to keep things interesting. Add a pinch of salt, a crack of black pepper, and maybe a few chilli flakes for a little extra kick.

You can also toss in a few fresh herbs like parsley or basil to freshen things up. These ribbons cook quickly and add colour and flair to your plate. They don’t overpower the meat, making them perfect for heavier mains like brisket, ribeye, or slow-cooked short ribs.

9. Tomato and Red Onion Relish

Technically, it is a condiment, but when served in a generous dollop on the side, tomato and red onion relish becomes a standout sidekick. The acidity from the tomatoes and the sharpness of the onions cut through the richness of the red meat with ease.

Simmered slowly with a splash of vinegar and a pinch of brown sugar, it develops a tangy-sweet depth that complements porterhouse or rump steaks perfectly. Add a hint of chilli for some heat, and you've got a flavour-packed addition that lifts every bite. It’s zesty, bold, and far from your average meat accompaniment.

10. Creamed Spinach

Rich, creamy, and packed with iron, creamed spinach is a steakhouse staple that never goes out of style. Start with fresh spinach sautéed in butter until wilted, then stir in cream, garlic, and a touch of nutmeg for warmth. Simmer gently until the mixture thickens into a luscious, velvety side dish.

You can add grated parmesan or cream cheese for extra richness. This side is especially good with grilled ribeye or scotch fillet, where the iron-rich greens complement the beef’s bold flavour. It's warm, indulgent, and just what you want on the plate next to your favourite cut.

11. Charred Corn with Lime and Smoked Paprika

Sweet corn grilled to perfection, then hit with lime juice and a dusting of smoked paprika, gives you a smoky-sweet side that balances the savoury flavours of beef. The high heat brings out the corn's natural sugars, creating a caramelised edge that adds depth and texture.

A squeeze of lime adds a burst of citrusy brightness, cutting through the richness of grilled or roasted meats. The smoked paprika brings a gentle and lovely warmth without overwhelming the dish. Garnish with crumbled feta or chopped coriander for a pop of colour and extra zing. It’s bold, tasty, and unforgettable.

12. Pickled Red Cabbage

Need something sharp and refreshing? A small pile of pickled red cabbage does the trick and then some. It brings a vibrant burst of acidity that cuts through the richness of fatty cuts like brisket or short ribs.

The cabbage stays crunchy, adding texture to each bite, while its deep purple colour makes the whole plate pop. Make your own with red wine vinegar, a bit of sugar, and cloves, or grab a jar from your local deli. Either way, it’s a zingy, zesty companion that wakes up the taste buds and keeps your red meat dish exciting.

Final Thoughts

Your side dishes should do one thing: elevate the meat. Whether it’s through contrast or complement, every veg, mash or salad on your plate should make your red meat shine.

So fire up the barbie, season that beef, and serve it up with a side that hits the spot.

Hungry for more beefy inspo? Stay tuned for more recipes, pairings, and carnivore-approved tips from the Carnivore Society kitchen.