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Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

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Succulent steak, nectarine and red-onion salad with Parmesan crisps

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

150 g Parmesan, finely grated
olive oil, for rubbing
500 g rump steak
4 ripe nectarines, diced
½ red onion, diced
1/3 cup chopped coriander
3 T sherry vinegar
sea salt and freshly ground black pepper
horseradish sauce, for serving

Method

Preheat the oven to 180°C.

Spread the Parmesan over a silpad, place on a baking tray and bake for 5 to 10 minutes, or until molten and golden. Allow to cool. Rub olive oil over the steak and cut into large cubes.

In a hot pan over a high heat, sear the steak cubes until done to your particular preference. Meanwhile, add the nectarine, onion, coriander and sherry vinegar to a bowl and toss lightly.

Serve as a salsa with the succulent pan-fried steak and include shards of crisp Parmesan.

Finally, season to taste and serve with horseradish sauce on the side.