MLA Harissa Porterhouse with Chargrilled Zucchini
- Prep time 10Min
- Cook time 20Min
- Technique Grill, Pan Fry / Saute, Sear
- Meat Beef
- Cut Striploin
- Serves 4
Harissa Porterhouse with Chargrilled Zucchini
Ingredients
- 4 x 150g beef porterhouse steaks, fat trimmed
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tbsp thyme leaves, finely chopped, +extra, to serve
- 3 large zucchinis, halved, cut into 4cm pieces
- Zest and juice of 1 lemon +extra wedges, to serve
- ⅓ cup fresh ricotta cheese
- 2 tbsp slivered almonds, toasted
- Mint leaves, Kipfler potatoes, cooked, sliced, to serve
Method
-
In a large snap-lock bag place half the oil, harissa paste and thyme. Add steaks, season well and rub to coat. Heat a large char-grill pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
-
Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat. Reheat same pan over medium-high heat and cook zucchini for 6-7 minutes or until charred and tender. Remove from pan, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
-
Serve steaks with zucchini, potatoes, extra thyme and lemon wedges.
Tips:
- Beef sirloin, scotch or eye fillet steaks would also be perfect in this recipe.
- Resting the steaks will lock in the juices and ensure maximum tenderness.
- Swap ricotta for goats cheese, parmesan or pecorino; swap lemon for lime; swap almonds for pine nuts or hazelnuts.
