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Harissa spiced Porterhouse steak with chargrilled zucchini

Harissa spiced Porterhouse steak with chargrilled zucchini
Dinner

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
20 minutes

Ingredients

  • 4 180g beef porterhouse steak,

    fat trimmed

  • 3 zucchinis, halved, chopped
  • Mitolo Low Carb Potatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Harissa paste
  • 1 tbsp thyme leaves, chopped
  • 1 lemon, zest and juice
  • cup ricotta cheese
  • 2 tbsp slivered almonds, toasted
  • To serve: thyme leaves, lemon

    wedges, mint leaves

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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.

Notes

TIPS:
Try swapping potato for sweet potato, zucchini for Brussels sprouts or eggplant and a smokey BBQ rub instead of Harissa to mix it up.
 
Recipe supplied by the MLA.

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