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 to start then remove from oven and add broccoli and courgette. Toss to combine and roast for a further 10-12 minutes, until tender. Set aside for a few minutes to cool slightly.
3. In a shallow bowl, combine olive oil, beef spice and salt. Pat beef dry with paper towels, add to bowl and rub with beef spice until well coated. Set aside to marinate for about 5 minutes.
4. While veggies are cooking and beef is marinating, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for at least 5 minutes.
5. While beef is cooking and resting, combine mayonnaise, Worcestershire sauce, sweet chilli sauce and tomato sauce in a medium bowl. Add capsicum and roast vegetables and toss to combine. Season to taste with salt and pepper.
6. Slice rested beef thickly against the grain.
7. divide roast vegetable salad between plates and top with slices of beef sirloin. Dollop over garden pesto.