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Not exactly sure how italian cuts match the British ones, but it was 50% sirloin steaks (including the fillet bit) and 50% rump.
The pairing of parmesan, rocket and balsamic is very typical in Emilia Romagna (where I am from), as all are typical products of the region.
If you are questioning the presentation instead, well I have to agree with you, but please forgive me, that wasn't my aim here (starting from the tin trays).. Plus I already had wine bottle #3 by then, wasn't really at the top of my game ;)
giofox
Olly398
Looks good!
What cut was it?
If you had to use a balamic reduction, couldn't you have put it before the rocket and parmesan? Looks like a Jackson Pollock and not in a good way