Step 1

Carefully butterfly the porterhouse steaks by slicing it horizontally with the grain, halfway through the thickness of the steak, stopping about one inch from the edge. Beat with a meat hammer until it is ½ cm thick, being careful to keep it together in the middle.

Step 2

Sauté the onion gently in olive oil until softened, then cool. Add to minced beef with chopped jalapeños and coriander. Mix well by hand and season with salt and pepper.

Step 3

Spread the mince mixture over the steak, leaving 3cm on one end, and top with grated mozzarella. Roll the steak up like a Swiss roll. Skewer the beef together using toothpicks, spaced evenly 3cm along the length of the roll. Season the outside of the steak with salt and pepper to taste.

Step 4

Heat a frypan or BBQ grill to a medium-hot heat and fry until golden on the outside. Roast at 170°C for 10 minutes.

Step 5

Let rest for 3 minutes. Remove the toothpicks from each slice, carve, and serve with BBQ Sauce.