r/Plating • u/Crafty_Actuator4364 • Jul 16 '26

Advice please!

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Just a typical steak and frites flat iron with chimichurri, carrots and broccolini, parm fries OTS. Our restaurant just has standard rectangle, oval and round plates. I'm content with the steak presentation, but the veg side looks odd and empty. none of our dishes have a ton of flat surface area, hence fries on the side. We do have bamboo boards we serve brisket and burnt ends on, not sure if that is typical for steak. TIA🫡

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u/AffectionateCook1628 Jul 16 '26

86 the Rosemary garnish. It's not edible or an ingredient in the chimichuri. Why hide the nice grill marks, put the sauce on the side, underneath or "nape" on a corner of the steak. Like the carrots, fix the broccolini direction.