Cut the steak into 5 pieces that are about the same size.
Place the steak in a small bowl and toss in the oil blend. Season with salt and pepper, as desired.
Maintain the fondue in a steam well pan at 74°C (165°F) so it can be ladled in 170 g. portions into serving vessels.
Grill the steaks pieces to the desired texture and remove to a quarter sheet tray lined with a roasting rack.
Plate the fondue crock in the centre of a large bowl with high tapered walls. Place each ingredient around the fondue—a nest of shaved prosciutto, a stack of marinated mushrooms, the asparagus, peppers, carrots, pretzel bites and steak. Serve immediately.
English 
French 
