4 rump steaks (health smart), season with oil and black pepper
24 thinly slice prosciutto, to wrap ( you might need more if your steak a bigger)
8 pieces of Swiss cheese, halves
1 packet of mixed salad
8 Roma tomatoes
1 punnet of strawberries, halves
2 potatoes, halves
Dressing for salads, strawberries and potatoes
3 medium figs
2 white nectarines
2 sprigs of each rosemary, sage, oregano
salt and pepper
1 Tbs marmalade jam
1 Tsp cinnamon powder
1 Tsp honey
1/4 c warm water
Preheat oven 180 degree C. Using the food processor, blend herbs with figs, nectarines, oil, cinnamon, then heat the pureed fruits on low heat, stirring to cook through. Add honey into the water and stir, then add into the pureed mixture and season with salt and pepper to taste at the end. Remove from heat, keep warm and set aside covered.
Note: Check the consistency. You would want a sabayon consistency: sauce should be slightly thickened but at the same time light and creamy with fruits and herbs, pearly not too chunky.
Line 6 thinly sliced prosciutto on top of baking paper, (leave 1 cm of prosciutto to wrap);add 2 halves cheese and put steaks which you have season earlier then another 2 halves cheese. Next wrap rump steak by rolling over the prosciutto. Repeat the remaining rumps.
Place wrap steaks, strawberries and tomatoes (brush or spray with oil and pepper) in a tray and put in the oven for 18 minutes on one side, turn and a further 7 minutes until prosciutto lightly brown and crispy; steaks cook or to your liking.
When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions tomatoes, strawberries, salads and add the steaks. Spoon some of fruity herbs dressing over the salads. Drizzle the oil and juice from strawberries and tomatoes on the steak wrap.