Nutrition
Steakhouse Side Macro Selection
Steakhouse side macro selection pairs lean cuts with vegetables or half potatoes—because butter-heavy sides often exceed steak fat calories.
Steakhouse side macro selection pairs lean cuts—filet, sirloin, flank—with steamed broccoli, side salad, or baked potato half instead of creamed spinach, loaded potatoes, and onion rings on the same plate. Steak protein is rarely the problem; butter-basted sides and shared appetizers are.
Split rich sides family-style if you want a taste.
Common questions
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Is filet always the best macro choice?
Filet is lean; sirloin and flank offer strong protein with slightly more fat but better value. The bigger lever is swapping creamed and fried sides for vegetables or plain potato halves.
Related terms
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