Harissa Porterhouse With Chargrilled Zucchini

Ingredients

• 4 x 150 g 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
• 1 Lemon zested and juiced + extra wedges, to serve
• ⅓ cup Fresh ricotta cheese
• 2 tbsp Slivered almonds toasted
• Mint leaves, kipfler potatoes cooked, sliced, to serve