Harissa Porterhouse with Chargrilled Zucchini

4 x 150g 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 (Zest and juice) + extra wedges, to serve

1/3 cup fresh ricotta cheese

2 tbsp slivered almonds, toasted

Mint leaves, kipfler potatoes, cooked, sliced, to serve