HARISSA PORTERHOUSE WITH CHARGRILLED ZUCCHINI
• SERVES FOUR
• PREP TIME10 mins
• COOKING TIME20mins
INGREDIENTS
4 x 150g beef porterhouse steaks, fat trimmed 2 tbsp olive oil 2 tbsp harissa paste 1 tbsp thyme leaves, finely chopped, +extra, to serve 3 large zucchinis, halved, cut into 4cm pieces Zest and juice of 1 lemon +extra wedges, to serve 1/3 cup fresh ricotta cheese 2 tbsp slivered almonds, toasted Mint leaves, kipfler potatoes, cooked, sliced, to serve
METHOD
1. In a large snap-lock bag place half the oil, harissa paste and thyme. Add steaks, season well and rub to coat. Heat a large char-grill pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
2. Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat. Reheat same pan over medium-high heat and cook zucchini for 6-7 minutes or until charred and tender. Remove from pan, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
3. Serve steaks with zucchini, potatoes, extra thyme and lemon wedges.
TIPS
1. Beef sirloin, scotch or eye fillet steaks would also be perfect in this recipe.
2. Resting the steaks will lock in the juices and ensure maximum tenderness.
3. Swap ricotta for goats cheese, parmesan or pecorino; swap lemon for lime; swap almonds for pine nuts or hazelnuts.
ONE POT BALSAMIC BEEF BRAISE
• SERVES SIX
• PREP TIME15 mins
• COOKING TIME1hr 45mins
INGREDIENTS
SERVES SIX
900g chuck or blade steak, fat trimmed, cut into 4cm pieces 2 tbsp flour 2 tbsp olive oil 1 red onion, thinly sliced 2 celery stalks, roughly chopped 3 carrots, peeled, roughly chopped ¼ cup (60ml) balsamic vinegar ¼ cup tomato paste 2 tbsp brown sugar 1 ½ cups (375ml) salt-reduced beef stock 250g brown mushrooms, thickly sliced 1 bunch English spinach, trimmed, roughly chopped Cauliflower rice, steamed green beans, parsley leaves, chopped, to serve
METHOD
1. Place the beef and flour in a large snap lock bag. Season and toss to coat. Heat half the oil in a large casserole dish over medium-high heat. Add beef and cook, in batches, for 3-4 minutes or until lightly browned, respraying the pan with oil, as necessary. Set cooked beef aside on a large plate.
2. Reheat the same pan over medium-high heat with remaining oil. Add onions, celery and carrots. Cook for 3-4 minutes then return beef to pan with vinegar, tomato paste, sugar and stock. Stir well, bring to the boil, reduce heat to low and cover. Simmer gently for 1 ¼ -1 ½ hours, adding mushrooms for final 30 minutes of cooking time and removing lid. Remove from heat, season and stir through spinach.
3. Serve beef braise with cauliflower rice, steamed beans and parsley leaves.
TIPS
1. Gravy beef would also work well in this recipe.
2. Ask your butcher to dice your beef for you to save time.
3. This is a great meal to have in the freezer for winter nights when you are time poor. Simply reheat the braise and serve with your choice of mash, rice, pasta or cous cous or steamed green vegetables.
*This is an old article that we’ve digitised so our readers have access to our full catalogue.
