BBQ Porterhouse Steak with Chimichurri & Butter Lettuce Salad


  • 4 x Harvey Beef Premium Porterhouse Steaks

For the chimichurri

  • 1 Bunch Coriander
  • 1 Bunch Flat Leaf Parsley
  • 1 Long Green Chilli
  • 2 cloves garlic
  • 4 tbsp. olive oil
  • 3 Tbsp red wine vinegar 

For the Salad

  • 1 head butter Lettuce
  • 2 tbsp Baby Capers
  • 1 red onion
  • 2 tbsp red wine vinegar
  • Extra Virgin Olive Oil, Sea Salt Flakes & Cracked Black Pepper


  1. For the chimichurri, wash and pick the leaves, roughly chop the chilli & garlic, season with salt & pepper. Blitz all in a food processor or blender until a sauce consistency.
  2. Preheat BBQ grill plate to very hot, season steaks with sea salt, pepper and rub with oil and sear for 4 minutes on each side, allow to rest for 5 minutes before serving.
  3. For the salad, wash and dry the leaves. Thinly slice the red onion and soak in the red wine vinegar for 5 minutes until pickled and bright. Dress the leaves with onions, baby capers and extra virgin olive oil.
  4. Slice the steak, drizzle with a generous amount of chimichurri & salad to the side.