Beef Rump Steaks with Roast Vegetable Salad and Pesto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Toss kumara, leek and carrot on prepared tray with a drizzle of oil and season. Roast for 18-20 minutes, until tender. Set aside for a few minutes to cool slightly.
2. In a shallow bowl, combine beef spice and a pinch of salt with a drizzle of oil. Pat beef dry, add to bowl and rub with spice blend until well coated. Set aside to marinate for about 5 minutes.
3. While veggies are roasting, heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for at least 5 minutes.
4. While beef is cooking and resting, combine mayonnaise, Worcestershire sauce, sweet chilli sauce and tomato sauce in a large bowl. Add capsicum and roast vegetables and toss to combine. Season to taste.
5. Slice beef thickly against the grain.
6. To serve, spoon roast vegetable salad onto plates and top with slices of beef rump steak. Drizzle over garden pesto.