Beef Sirloin with Roast Vegetable Salad and Pesto

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Toss kumara on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 8 minutes, remove from oven and add broccoli and courgette. Toss then roast for a further 10-12 minutes, until tender. Set aside for a few minutes to cool slightly.
3. In a shallow bowl, combine a drizzle of oil, beef spice and salt. Pat steaks dry with paper towels, add to bowl and rub with spice blend until well coated. Set aside to marinate for about 5 minutes.
4. While veggies are roasting, heat a drizzle of oil in a large fry-pan on high heat. Cook steaks for 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil to rest, for at least 5 minutes.
5. While steak is cooking and resting, combine mayonnaise, Worcestershire sauce, sweet chilli and tomato sauce in a large bowl. Add capsicum and roast vegetables and toss to combine. Season to taste with salt and pepper.
6. Slice steaks thickly against the grain.
7. spoon roast vegetable salad onto plates and top with thickly sliced beef sirloin. Drizzle with garden pesto.