Succulent steak and nectarine salad

Name: Succulent steak, nectarine and red onion salad with Parmesan crisps
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4
Ingredients: Olive oil, for rubbing; Nectarines, diced; Horseradish sauce, for serving; sea salt and freshly ground black pepper, to taste; sherry vinegar; coriander, chopped; red onion, finely diced; Thick cut rump steak; Parmesan, finely grated

Serves:	4
Cooking Time:	10 minutes
Prep Time:	15 minutes

Ingredients

Olive oil, for rubbing
4 Nectarines, diced
Horseradish sauce, for serving
sea salt and freshly ground black pepper, to taste
3 tbsp sherry vinegar
a small bunch coriander, chopped
1/2 red onion, finely diced
500 g Thick cut rump steak
40 g Parmesan, finely grated

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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.

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