For the Jalapeño Mince:

250 g Harvey Beef mince

½ cup chopped coriander

5 medium cloves of garlic, peeled

1/4 cup red onion, diced & sautéed

1 tsp salt

4 tbsp chopped Jalapeños

For the steak:

4 Harvey Beef Porterhouse steaks

200g firm mozzarella, grated

Salt and freshly ground black pepper

1. Carefully butterfly steak by slicing it horizontally with the grain, half of the thickness of the steak, stopping about one inch from the edge of the meat. Beat with a meat hammer until it is ½ cm thick, being careful to keep it together in the middle
2. Sauté onion gently in olive oil until softened, then cool. Add to minced beef with chopped jalapeños and coriander. Mix well by hand and season with salt & pepper.
3. Spread the mince mixture over the steak leaving 3cm on one end and top with grated mozzarella. Roll the steak up like a swiss roll. Skewer the beef together using toothpicks, spaced evenly 3cm along the length of the roll. Season the outside of the steak with salt and pepper to taste.
4. Heat a frypan or BBQ grill to a medium hot heat and fry until golden on the outside. Roast at 170c for 10 minutes.
5. Let rest for 3 minutes. Remove the toothpicks from each slice, carve and serve with Harvey Beef BBQ Sauce.