Stuart Law’s Porterhouse with Chimichurri & Peach Salsa

Stuart Law’s Porterhouse with Chimichurri & Peach Salsa

Ingredients

  • 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

Instructions

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.

Servings

4
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