Stuart Law’s Porterhouse with Chimichurri & Peach Salsa
- 3 x 200g Harvey Beef porterhouse steaks
- 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
- 3 large peaches
- ½ tsp ginger
- 2 shallots
- 2 Birdseye chillies
- 1 tbs chopped coriander
- 4 limes
- 1 tsp fish sauce
- Finely chop all ingredients and mix together with cumin, sherry vinegar and olive oil.
- Allow to sit for 1 hour so flavours can develop.
- 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.
- 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.