Harissa Porterhouse with Chargrilled Zucchini | Aussie Beef & Lamb | Malaysia

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