Strip Steak. Heirloom Tomato & Blistered Hatch Chilies in a Sherry Vinaigrette with JoJo’s & a Spicy White Bean Purée.

Great choice of meat and well cooked but your plating is aweful.

Alright I’ll be the constructive one.

I think your flavors are there but agreeing with other comments… your plating needs some work, and not to be a dick, also your knife skills.

Maybe the puree goes down towards the outside of the plate and gets spread along the rim? You can plate the tomatoes to the outside and center your protein. Also gives you the option for a sauce… something that will add some contrast but also tie your flavors together.

This is a good plate and I bet it eats really well. But it could look better.

Anyway I hope I could contribute anything meaningful

Alright Chef’s- my apologies for acting defensive and non-complaint. I’m going to plate this again next week with a little more finesse. Thanks again for the critique- no need to half ass everything

Edit- just got off a 12 hour shit. I go in for oral surgery this weekend, but I should be able to put up a new plate by next Wednesday. I’m going to try switching to an Artichoke Tahini for the Purée and centering the dish. My vision is to plate the steak beside the veg – keeping everything centered within the purée. Might even switch it up & use Hanger.

Sorry again for the bad attitude. My fucking life has been chaotic & I definitely hate plated the fuck out of this. Keep it real Chef’s

The plate is nice but I’ll be blunt. I like the idea you had but the yellowing grass kind of takes away from the dish overall, and assuming you have more green areas maybe try to aim for that as a backdrop.

The meal itself is not centered and maybe overlay the edge of the meat with the vegetables instead of smushing it together. For this kind of dish you’d want layers. The puree probably tasted great but it kind of looks like a fried egg here…

Not trying to be negative, just trying to be perceptive and helpful. The meal itself was probably amazing and that’s what counts.

This looks delicious—great combination of ingredients! I agree with other commenters that the plating artistry has room for improvement, but as someone who struggles with but appreciates good plating, I’d be pretty proud of this had i done it. This sub has been instructional and inspirational to me, and makes me constantly want to up my plating game.

Pedantic factoid: As a Native New Mexican who grew up eating New Mexico red and green chile from Hatch and other growing regions (try Chimayó and Soccoro sometime), the proper nomenclature is “chile,” not “chiles.” Adding that “s” to the end, even when pluralizing, is non-authentic. Even worse is when people refer to New Mexico chile as “peppers”—a popular misnomer that stems from Christopher Columbus, whose travels, in part, were to seek out actual Asian black pepper (to no avail). Both sound strange and foreign to locals.