Cut porterhouse in half, reserve the rest for another meal.
Slice in half again length ways, then slice horizontally into 1 cm strips. Toss in 100ml of honey soy marinade & thread on to 12 skewers.
Heat your BBQ or a grill plate to a high heat, and grill skewers turning occasionally, until cooked and browned. Sprinkle over sesame seeds.
Pick mint leaves and mix through slaw mix, dress with some of the honey soy sauce. Serve alongside hot skewers.