• 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

1. 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.
2. 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.
3. 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.
4. Slice the steak, drizzle with a generous amount of chimichurri and serve salad on the side.