- 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
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.