Chontaduro with beef and fresh cheese (Chontaduro con carne y queso)

Prepare the fruit and cheese Keep the cooked chontaduro refrigerated until needed and follow the package directions. Drain it, pat it dry and halve any large pieces. Crumble the pasteurized cheese and return it to the refrigerator while the beef cooks.

Season and sear the steaks Pat the steaks dry. Mix the salt, cumin and pepper, then season both sides. Heat the oil in a heavy skillet over medium-high heat. Sear the steaks, turning once, until browned and a thermometer in the thickest centre reads at least 62.8°C. The time depends on thickness and pan heat; use temperature rather than color to judge doneness.

Rest the beef and warm the chontaduro Transfer the steaks to a clean plate and rest for at least 3 minutes. In the same skillet, warm the cooked chontaduro for 2–3 minutes, turning gently until hot; do not fry it until dry. Slice the rested steaks across the grain.

Plate and serve Arrange the warm fruit and sliced beef on four plates. Scatter the fresh cheese over the hot components and serve at once. Keep any extra cheese chilled until serving.

Store leftovers safely Refrigerate perishable leftovers in shallow containers within 2 hours. Use within 3–4 days and reheat the beef and fruit to 73.9°C throughout. Store cheese separately and follow its package directions.