3 x 200g Harvey Beef porterhouse steaks
Chimichurri:
1 cup coriander leaves
½ cup fresh oregano
½ cup fresh basil
1 cup fresh italian parsley
2 shallots
5 garlic cloves
1 tsp ground cumin
100ml sherry vinegar
200ml olive oil
Peach Salsa:
3 large peaches
½ tsp ginger
2 shallots
2 Birdseye chillies
1 tbs chopped coriander
4 limes
1 tsp fish sauce
Method
Chimichurri
Finely chop all ingredients and mix together with cumin, sherry vinegar and olive oil.
Allow to sit for 1 hour so flavours can develop.
Peach salsa
Pre heat the char grill.
Cut peaches in half and remove the stone.
Brush the cut, flat side with a little olive oil and char grill. The idea is not to cook the peaches but to caramelise the natural sugars.
Allow to cool.
Finely dice the shallots, ginger, chilies and coriander.
Once peaches are cooled dice into 5mm cubes and mix with the shallot mix.
Dress with lime juice and fish sauce and set aside.
To serve
Lightly oil the steaks and season well.
Place on an angle on the chargrill and cook for 1 minute, rotate and cook for a further minute before flipping.
Repeat step 2 and the remove from the grill and allow to rest for 5 minutes on absorbent kitchen paper.
Thinly slice the steaks and lay in a folding crisscross manor in the center of the plate.
Re-season and dress with chimichurri. Place spoons of salsa around, garnish with coriander and serve.
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