Holiday Fondue Plate | Gordon Food Service
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Steam well pan
- Instant-read thermometer
- Ladle
- Serving vessel
- Fondue pot
- Grill
- Baking sheet
- Roasting rack
- Serving platter
Ingredients
- 142 g. Top Sirloin Steak
- 170 g. Recipe: Creme de Brie Fondue
- 142 g. Recipe: Pickled Asparagus
- 85 g. Recipe: Marinated Cremini Mushrooms
- 113 g. Bell Peppers, assorted colours
- 56 g. Baby Rainbow Carrots
- 43 g. Prosciutto, sliced
- 43 g. Pretzel Bites
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