Best Grilled Vegetables to Serve with Steak

When you're already at the grill with a beautiful steak, grilled vegetables are the natural accompaniment. They pick up the same smoky char as the meat, creating flavor harmony, while providing textural contrast and visual appeal. The key is choosing vegetables that benefit from high heat and timing them to finish alongside your protein.

Asparagus: The Steakhouse Standard

Thick asparagus spears char beautifully and develop concentrated sweetness over high heat. The slightly bitter notes complement beef's richness.

Technique: Toss with olive oil, salt, and pepper. Grill over direct high heat, rolling occasionally, until charred in spots and just tender — about 3-4 minutes total. Don't overcook; they should still have snap.

Finish: Squeeze of lemon, shaved Parmesan, or a drizzle of hollandaise for steakhouse luxury.

Blistered Tomatoes

Cherry or grape tomatoes grilled until their skins blister and burst release incredible concentrated sweetness and acidity — perfect for cutting through steak richness.

Technique: Thread on skewers or use a grill basket. High heat until skins blister and char, about 2-3 minutes, shaking frequently.

Finish: Fresh basil, flaky salt, good olive oil. The burst tomatoes release juice that mixes with steak juices beautifully.

Corn on the Cob

Grilled corn develops caramelized sugars and smoky notes that pair wonderfully with beef. The textural contrast of crunchy kernels against tender steak adds interest.

Technique: Remove silk, leave husks on and soak 30 minutes, or remove husks entirely for more char. Grill 10-15 minutes, turning frequently.

Finish: Compound butter (lime-chili is excellent), cotija cheese and chile powder for elote style, or simple butter and salt.

Zucchini & Summer Squash

Cut lengthwise into planks, zucchini develops excellent grill marks and turns silky inside while maintaining structure. The mild flavor absorbs smoke beautifully.

Technique: Slice ½-inch thick lengthwise. Oil, salt, pepper. Grill over medium-high heat 3-4 minutes per side until tender with good grill marks.

Finish: Fresh mint, red pepper flakes, lemon zest. Or go Italian with basil and balsamic glaze.

Portobello Mushrooms

Large portobello caps are almost steak-like in their meaty texture. Their earthy, umami-rich flavor amplifies beef's savory character.

Technique: Remove stems and gills. Brush with oil and balsamic. Grill gill-side up first (4 minutes), then flip and finish cap-side up (3 minutes).

Finish: Fill with herb butter, top with gorgonzola, or serve as-is. They accumulate wonderful juices.

Bell Peppers & Onions

The classic fajita combination works beautifully alongside any steak. Peppers develop sweetness; onions caramelize and turn silky.

Technique: Cut peppers into quarters, onions into thick rounds (toothpick through layers keeps them together). Medium-high heat, 4-5 minutes per side.

Finish: Good olive oil and salt. The charred sweetness needs little enhancement.

Timing Your Grill

Plan your cook so vegetables finish while your steak rests:

• Start corn first (longest cook time)
• Add portobellos and onions while steak sears
• Quick vegetables (asparagus, zucchini, tomatoes) go on after steak comes off
• Everything finishes during the steak's rest period

Keep a cooler zone on the grill for vegetables that finish early — they can hold there while you complete the rest.