• 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.