It looks more like you have two sauces… one thick red one and one thin brown one. Aside from the fact that I’d shoot anyone that puts steak sauce, homemade or otherwise on MY steak (personal preference, of course!), I’m not sure how that would taste mixed in with the sweet beetroot puree. I also see several splatters of the steak sauce that you should have wiped up.
Is that steak cut up across the grain? I can’t tell from the photo, but it doesn’t appear to be. Try placing the pieces with more deliberation instead of just dumping them in a random pile like that.
I’m guessing you didn’t blanch the rapini… doing so might’ve kept it a brighter, more appealing green.
If you had put the cut up steak in some sort of more orderly pattern, I think you also might’ve found a more deliberate way of using the nice yellow blossoms.
Lastly… all that brown on a brown plate is just too much brown for me.
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It looks more like you have two sauces… one thick red one and one thin brown one. Aside from the fact that I’d shoot anyone that puts steak sauce, homemade or otherwise on MY steak (personal preference, of course!), I’m not sure how that would taste mixed in with the sweet beetroot puree. I also see several splatters of the steak sauce that you should have wiped up.
Is that steak cut up across the grain? I can’t tell from the photo, but it doesn’t appear to be. Try placing the pieces with more deliberation instead of just dumping them in a random pile like that.
I’m guessing you didn’t blanch the rapini… doing so might’ve kept it a brighter, more appealing green.
If you had put the cut up steak in some sort of more orderly pattern, I think you also might’ve found a more deliberate way of using the nice yellow blossoms.
Lastly… all that brown on a brown plate is just too much brown for me.