6 x Harvey Beef Porterhouse Steaks
2 red peppers
1 red onion
12 rosemary sprigs
12 BBQ skewers
Sea salt & black pepper
For the Yogurt:
400ml Greek yogurt
1 tbsp tahini
1 tsp sumac
1 tbsp lemon juice
1 tbsp olive oil
For the Fattoush:
1 red onion, finely sliced
2 radishes, finely sliced
2 tomatoes, diced
1 cucumber, diced
1 handful chopped parsley & mint
2 tbsp lemon juice
3 tsp sumac
2 tbsp olive oil
2 pita breads
Remove the fat from the porterhouse steaks and cut into 8 cubes. Cut squares of capsicum & red onion, and thread on the skewers, making 2 skewersfrom each steak. Season with oil, salt and a little chopped rosemary
Brush the pita breads with olive oil, sprinkle with sumac and salt, then cut into long triangles. Bake in oven at 160c for 5 minutes until golden and crisp.
Gently whisk together yogurt ingredients.
Mix the remaining fattoush salad ingredients together and season well.
Heat BBQ Grill to high heat & cook for 4 minutes each side.
Perfect served to share or plated individually.
