Harissa Porterhouse with Chargrilled Zucchini
Delicious spicy beef with creamy tasty veg.
10 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings4 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
1 lemon (Zest and juice) + extra wedges, to serve
1/3 cup fresh ricotta cheese
2 tbsp slivered almonds, toasted
Mint leaves, kipfler potatoes, cooked, sliced, to serve
Directions
- 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.