Porterhouse with Chimichurri and Salsa
Episode: Delish Christmas Delights special
Title: Porterhouse with Chimichurri and Salsa
Broadcast: Dec 16th 2017
Presenter: Russell Blaikie & Stuart Laws
Stuart Laws is such a talented Chef. He uses 100% West Australian Harvey Beef at his restaurant. Stuart was Russell’s apprentice so what better way to enjoy a quality fresh product than to meet up with him and cook up a storm in the kitchen at Don Tapa.
Harvey Beef porterhouse with chimichurri and chargrilled peach salsa:
- 3x 200gm 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
- 2n Birdseye chilli’s
- 1 tbs Chopped coriander
- 4nLimes
- 1 tsp Fish sauce
Method:
- 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.
Harvey Beef
W: www.harveybeef.com.au
P: (08) 9335 1244
Don Tapa
W: www.dontapa.com.au
P: 0477 455 963
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