Ingredients

Method

• 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

Ingredients

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.