Plated needs to rename their Chicken Avocado Burger to “Bland Blah on Brioche.” I mean, it’s fine if you’re easily turned off by things like flavor. It’s totally edible, particularly if you’re a fan of chewing on cotton balls.
The green beans are good. The lemon adds a nice tang. But the burger desperately needs dijon, ancho chile powder and perhaps a hit of cayenne…anything to wake it up.
Plated’s Seared Steak with Roasted Tomato Chimichurri. Good flavor, easy to prepare. We’re full. Continue reading “Seared Steak with Roasted Tomato Chimichurri (Plated)”
Martha & Marley Spoon’s Hoisin Chicken Cutlets with Buttery Soy Noodles & Bok Choy.
Continue reading “Hoisin Chicken with Soy Noodles & Bok Choy”
Plated’s Seared Steak with Roasted Tomato Chimichurri. Good flavor, easy to prepare. We’re full.
Minor modification: withhold one of the three cloves of garlic from the chimichurri sauce and mince it. Use it during the first (and only) flip of the steaks at around 3 minutes. Add 1 tbsp butter to the pan and spoon the liquid and garlic over the steaks for the next 2-3 minutes until they reach 130F. Spoon the pan sauce over the steaks as they rest on a plate.
They did forget to mention trimming the ends of the snap peas. Do that.
I also roasted the vegetables for an extra 4-5 minutes.
Other than that, the recipe is pretty solid.
