4 Porterhouse Steaks
1 Pear, thinly sliced
1/4 cup Walnuts, roughly chopped
3-4 tsp Dried Thyme
1 cup Flat Leaf Italian Parsley
1 Green Shallot, thinly sliced
1/2 Lemon, juiced
Sea Salt and Pepper
Step One - Prepare the salad by tossing together the rocket, pear, walnuts, Italian parsley, green shallot, a dash of olive and the lemon juice. Season with salt and pepper. Refrigerate.
Step Two - Slice the brie, with enough portions to match the steaks.
Step Three - Slice each steak horizontially in half. Season each side of the steaks with sea salt and cracked black pepper.
Step Four - Add the slices of brie to the bottom half of the steak and top with a dash of the dried thyme. Top with the other portion of steak and tie with kitchen string to secure.
Step Five - Over a medium BBQ heat grill each side for 3-4 minutes for medium rare, or until liking.
Step Six - Serve the brie stuffed steak alongside the pear and walnut salad.