I think a mix of it is very harsh lighting combined with OP not getting a proper browning/maillard reaction. The steak “argument” comes down from having very little browning (and mostly just greying) which looks extra bad under the lighting.
I’m a firm believer that your meat/whatever should actually taste good on its own rather than just eating the browning but there is very much a difference between a grey blob cooked to 130 and a properly browned blob cooked to 130 (mostly texture and flavor variation). Its a common mistake cooks make when they realize cooking with a thermometer is easy mode but don’t realize there is still more to do on top of that.
Which shows in the burrito. The steak inside looks very “blobby”. You aren’t going to get every single bit brown without using a LOT of food coloring (or realizing it is actually okay to overcook “shaved” steak), but a bit of browning on that tortilla and those hash browns would go a LONG way towards amplifying the flavor of it.
I think a mix of it is very harsh lighting combined with OP not getting a proper browning/maillard reaction. The steak “argument” comes down from having very little browning (and mostly just greying) which looks extra bad under the lighting.
I’m a firm believer that your meat/whatever should actually taste good on its own rather than just eating the browning but there is very much a difference between a grey blob cooked to 130 and a properly browned blob cooked to 130 (mostly texture and flavor variation). Its a common mistake cooks make when they realize cooking with a thermometer is easy mode but don’t realize there is still more to do on top of that.
Which shows in the burrito. The steak inside looks very “blobby”. You aren’t going to get every single bit brown without using a LOT of food coloring (or realizing it is actually okay to overcook “shaved” steak), but a bit of browning on that tortilla and those hash browns would go a LONG way towards amplifying the flavor of it.