We've served the zucchini raw here, but grilling them with the
steaks would also make for delicious results.
4porterhouse steaks (about 200gm each), brought to room temperature2 tspolive oilDijon mustard, to serveZucchini and blue cheese salad60 ml (¼ cup)olive oilJuice of 1 lemon50 gmGorgonzola dolcelatte, crumbled2 tbspsour cream½garlic clove, crushed2baby gem lettuce, coarsely chopped3zucchini, shaved diagonally on a mandolin½white onion, thinly sliced4large green olives, pitted and coarsely chopped
Heat a barbecue or char-grill pan over high heat until very hot. Brush steaks with oil, season to taste and grill, turning once, until browned and cooked to your liking (2 minutes each side for medium-rare). Set aside for 5 minutes to rest.
Meanwhile, for zucchini and blue cheese salad, whisk olive oil, lemon juice, Gorgonzola, sour cream and garlic in a bowl to combine. Add a little water to thin dressing to a pouring consistency if you like, then season to taste. Combine remaining ingredients in a bowl, drizzle with dressing, toss lightly and serve with steaks and Dijon mustard.