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

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

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 10 minutes
  • Bilton Merlot 2006


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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