Harissa Porterhouse with chargrilled zucchini - Salamanca Fresh

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, and potatoes, cooked and sliced, to serve