BBQ PORTERHOUSE STEAK WITH CHIMICHURRI & BUTTER LETTUCE SALAD
4 x Harvey Beef Premium Porterhouse Steaks
For the chimichurri
1 bunch coriander
1 bunch flat leaf parsley
1 long green chilli
2 cloves garlic
4 tbsp olive oil
3 tbsp red wine vinegar
For the Salad
1 head butter lettuce
2 tbsp baby capers
1 red onion
2 tbsp red wine vinegar
Extra virgin olive oil, sea salt flakes & cracked black pepper
For the chimichurri – wash and pick the leaves, roughly chop the chilli and garlic and season with salt and pepper. Blitz together in a food processor until smooth.
Pre-heat BBQ grill plate to very hot, season steaks with sea salt, pepper and rub with oil. Sear for 4 minutes on each side, allow to rest for 5 minutes before serving.
For the salad – wash and dry the leaves. Thinly slice the red onion and soak in the red wine vinegar for 5 minutes until pickled and bright. Dress the leaves with onions, baby capers and extra virgin olive oil.
Slice the steak, drizzle with a generous amount of chimichurri and serve salad on the side.