Review: Marley Spoon’s Glazed Steak with Farro & Bell Pepper Stir-Fry

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Rating 7/10

Glazed Steak with Farro & Bell Pepper Stir-Fry

This was my second Marley Spoon’s dish and, most likely, my last one. It was perfectly fine as a dish, and I thought the presentation was quite attractive, but it wasn’t special enough to justify the issues I had with it.

First, the steak. It wasn’t particularly great quality – it was sirloin, after all -, and the two steaks were of significantly different thickness, which means that cooking them both together resulted in one more done than the other. While the tamari sauce (recipe below) added a very good flavor, the steaks were not particularly tender.

The farro/red pepper stir-fry was good – or would have been, had I not added the spinach. Once again, it provided an unappetizing bitter taste to the dish.

The portion was also on the small side – I was left hungry after eating it.

Even more vexing was the fact that the kit didn’t include all the ingredients I needed to make the meal. It asked that I provide my own balsamic vinegar. Fortunately, I had some – but the whole dish would have been a fail if I didn’t. To be fair, Marley Spoon did mention in the instructions online that dark balsamic vinegar was needed, but I shouldn’t have to look carefully at every recipe to see what ingredients I have to provide. They really should send everything you need other than oil, salt and pepper (other kits do).

In all, it was a nice meal but frustrating.

Tamari Glaze

  • 1/4 cup tamari soy sauce
  • 3 Tbsp balsamic vinegar
  • 2 tsp sugar

In a small bowl, mix all ingredients together until the sugar dissolves. Use to glaze meat or as a sauce.

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