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Buttered Mixed Vegetables To Go With Your Grilled Steak



Take a rest from the usual steak and mashed potato combo. Make this simply delicious buttered mixed vegetables to go with that beautifully grilled steak.

Buttered Mixed Vegetables To Go With Your Grilled Steak

We had fish for three consecutive days and, on the fourth day, we had a belated birthday dinner for Sam at a Japanese restaurant where we ate mostly seafood and vegetables. The only dish with meat that we ordered was sukiyaki which, of course, Sam did not partake of.

A day later, the carnivores in the family were hankering for meat in a serious way. We had steak. And because Alex insists that we should have a generous amount of vegetables with our meals, she made a simple side dish to go with the meat.

The mixed vegetables side dish had fresh button mushrooms, snap peas, cauliflower and baby corn. They were cooked in a mixture of butter and olive oil with a hefty amount of garlic. Five minutes to prep; five minutes to cook.

How To Cook Buttered Mixed Vegetables To Go With Your Grilled Steak

The choice of vegetables in this side dish is not a strict one. Alex took what was in the fridge, I asked her to include canned baby corn (because I love them!) and she just tossed everything in the wok. If you prefer a different combination of vegetables, go with your preference by all means.

And just because we had this buttered mixed vegetable side dish with steak doesn’t mean it’s only good with steak. It’ll go beautifully with any grilled, fried (oh, yes, with fried chicken!) or roasted meat or seafood. It can also be a standalone lacto-vegetarian dish.

Buttered Mixed Vegetables To Go With Your Grilled Steak

Buttered Mixed Vegetables

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Course: Side Dish
Cuisine: International
Keyword: vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Connie Veneracion


  • 1 head cauliflower
  • 150 grams snap peas
  • 150 grams button mushrooms
  • 8 baby corn (we used canned)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • salt to taste
  • pepper to taste
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  • Cut the cauliflower into bite-sized florets.
  • Trim the ends and edges of the snap peas (see guide).
  • Slice the button mushrooms
  • Cut each baby corn into three to four pieces.
  • Heat the olive oil in a wok or frying pan. Add the butter. When the butter melts, stir in the garlic. This is sauteeing so keep the heat at medium.
  • When the aroma of garlic starts to waft through your kitchen (don't wait for the garlic to brown too much!), throw the cauliflower florets and mushrooms into the wok or frying pan. Sprinkle with salt and pepper. Saute for about two minutes.
  • Add the snap peas and baby corn. Sprinkle with more salt and pepper. Saute for another minute or so.
  • Turn off the heat. Take a piece of vegetable and taste. Add more salt and pepper, if needed.
  • Serve the buttered mixed vegetables at once as a side dish to your meat or seafood main dish, or as a main dish for vegetarians.
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Side Dish: Buttered Mixed Vegetables To Go With Your Grilled Steak