Originally Posted by
elbombo
Haven't tried the new Houston Signature dish yet so I thought I would give it a try. It's described as: Grilled Sirloin Steak with chimichurri sauce, spiced fingerling potatoes, charred asparagus and tomatoes. Honestly I thought the flavor and presentation were good, however it was cooked so long that it was rubberized and chewy. Which is the same thing others have mentioned here. It's a shame as it could be a good dish but the crews need to learn how to heat it better. I just kinda picked at it as I had a few bities in the Centurion lounge prior to the flight. And that pudding needs to go - bring back the plated desserts!
I have always wondered how much control the flight attendants actually have over how well done a steak is. My last 3 United beef experiences were past well done, dry, and the texture was chewy. When the pilot tells the flight attendants that they will need to be seated as we will experience turbulence at take off, do they hold on turning on the ovens? And how much is the food actually cooked in the ovens vs reheated.