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