Actually, sweet potatoes or brown rice should be okay. Diabetics don't have to eliminate carbs, just reduce them. The usual rule of thumb is to try to stay away from "white foods" - potatoes, white bread, white rice. Whole grain items are usually going to work pretty good for you.

By the way, broccoli is a great side with a steak.

How about Fricos, aka cheese crisps: arrange 1-Tbsp mounds of grated cheese (a mixture of Montasio and Parmesan is traditional but all-Parmesan works) in two-inch circles on a parchment- or Silpat-covered baking sheet. bake in a 350F oven for about 8 minutes, until golden brown. Allow to cool and crisp up before using a spatula to remove wafers to a rack. Store any leftovers in an airtight container.

I did not need to know that existed. Now I'm craving it... might be dinner tonight!

Basmati rice is a different variety and is supposed to be OK - you might want to investigate this.

Audrey

Mushrooms!

You'll "die!" I am not even a fan of cooked spinach (like it raw, though) but this stuff is amazing.

Strip House restaurants also have a side dish of potatoes cooked in goose fat that will make "you wanna slap your mama." OMG!!!

Strip House restaurants also have a side dish of potatoes cooked in goose fat that will make "you wanna slap your mama." OMG!!!

Not exactly food for a diabetic, but sounds great.

Noooooo! I refuse to eat fungus!

(Only food group I completely and utterly reject)

turnip roots, many ways to make them if you need ideas feel free to ask

sounds mole inspired(can't seem to get that accent) not my favorite flavor but some people love it.

I've been to more than one restaurant in SDQ that serves sliced avocados with grilled steak. Excellent.

To those asparagus fans: try them lightly grilled or sauteed with garlic, place onto a serving dish, drizzle with olive oil, sprinkle with parmesan. Heavenly!
--
13F

Yeah, true...doesn't apply specifically to the topic. However, as a diabetic myself (type 2, non-insulin dependent), I still eat starches/carbs. I just don't sit down and devour a heaping plate of pasta or an entire pint of Haagen Dazs.

My favorite is sauteed spinach with triple garlic ^. Also, roasted tomatoes or sliced tomatoes with balsamic vinegar.

I wouldn't be so sure. Eat to the meter. Rice does not become safe just because it's brown. Potatoes don't become safe just because they're orange. My husband's readings show that brown rice is particularly bad for him. There is no logical reason why your body would know or care what color your rice or potatoes were, if you stop and think about it. IMHO there are political reasons why the USDA is reluctant to advise people to stay away from the cheap carbs -- and doctors, who are not nutritionists, are just repeating advice that isn't science-based. Nobody wants to be the bad guy who says, "no rice for you" so they mumble that maybe brown rice will work OK and hope for the best. I'd trust the meter rather than the mumble. We've been promoting low fat diets with whole grains since the early 1990s. Result -- the largest epidemic of obesity, metabolic syndrome, and diabetes in human history. And no one likes her rice better than I do. I just accept that it should be served in small quantities and considered a treat, not something that regularly appears alongside your steak because it's cheap.

Most of my favorite steakhouse sides have already been mentioned here -- creamed spinach, asparagus with a sprinkle of balsamic vinegar, mushrooms sauteed in butter (I especially like oysters), broccoli. Here is one in a category I don't see mentioned yet: An easy turnip green or collard recipe is to cook down the greens, saute some sweet chopped onion in bacon fat and a little fresh chopped rosemary from my garden, then stir back in the greens. Sprinkle with salt, fresh-ground black pepper, the chopped cooked bacon. If you don't have or don't want to use any bacon, you can use olive oil for the fat and a little more chopped rosemary. A different taste but still flavorful.

Just as a note, a sweet potato is not a potato at all, it is a tube root.
The 'potato' itself is normally not one to impact blood sugars but how it is prepared(so many put gobs of brown sugars and such on them).