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
• 1/3 cup fresh ricotta cheese
• 2 tbsp slivered almonds, toasted
• mint leaves,
• Kipfler potatoes, cooked, sliced, to serve

Method

1. In a large mixing bowl place harissa paste, thyme and half the oil. Add steaks, season well and coat well with the mixture. Heat a large char-grill pan over medium-high heat.
2. 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.
   
3. 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.
   
4. Serve steaks with zucchini, potatoes, extra thyme and lemon wedges.

Click here for the original recipe from australianbeef.com.au