Throwing some steaks and summer veg on the barbie – aka the grill – is as easy as it is tasty; adding the complex heat of North African harissa paste into the mix takes it to another level with no extra work.
4 each Australian grassfed beef strip steaks, fat trimmed
3 zucchinis, halved, chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons Harissa paste
1 Tablespoon thyme leaves, chopped
Zest and juice of 1 lemon
1/3 cup ricotta cheese
2 Tablespoon slivered almonds, toasted
To serve: thyme leaves, lemon wedges, mint leaves
In a large bowl place half the oil, Harissa paste and thyme. Add steaks, season well and rub to coat. Heat a grill or large char-grill pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes.
Meanwhile, place zucchini and remaining oil in a large bowl. Season and toss to coat. Add to the grill or reheat the same pan over medium-high heat and cook zucchini for 6-7 minutes or until charred and tender. Remove, return to large bowl, add lemon zest and juice and toss to coat. Top zucchini with ricotta, almonds and mint leaves.
Serve steaks with zucchini, potatoes, extra thyme and lemon wedges.