Beef Sirloin Steak with Autumn Panzanella

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss pumpkin, beetroot and onion with Italian rub and a drizzle of olive oil on first prepared tray. Season with salt and pepper and roast for 15-18 minutes until tender and starting to caramelise. While pumpkin cooks, prepare the rest of the autumn panzanella.
3. Whisk mustard, vinegar and a good drizzle of olive oil together in a large bowl. Roughly chop spinach; dice tomato 1cm; thinly slice radish. Add all to bowl with dressing and set aside. Tear ciabatta into 3cm pieces and toss on second prepared tray with a drizzle of olive oil and season with salt and pepper.
4. Heat a medium fry-pan on high heat. Pat beef dry with paper towels and season. Cook beef 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 2-3 minutes before slicing thinly against the grain.
5. While steak is cooking, cook ciabatta in oven (on rack above pumpkin) for 5-8 minutes, until starting to brown. Remove from oven and set aside to cool for a minute.
6. Add toasted ciabatta, cooked beetroot and onion (keep pumpkin separate) to bowl with dressing. Toss to combine and season to taste with salt and pepper.
7. divide pumpkin between plates and top with autumn panzanella, slices of beef sirloin steak and a dollop of salsa verde.