Beef Rump Steak with Smoky Kumara and Citrus Vegetables

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Zest lemon. Toss kumara with smoked paprika and a drizzle of olive oil on prepared tray. Season and bake (on second highest oven rack) for about 15 minutes, until tender. Turn once during cooking. Turn oven to high grill and cook for about 5 minutes, until caramelised.
2. While kumara cooks, slice carrot and courgette 0.5cm and cut beans in half lengthways. Set all aside separately. Heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Pat beef dry and season with salt. Cook beef steaks for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan and set beef aside, covered, to rest while you prepare the rest of the meal.
4. Wipe pan clean and return to medium heat with a drizzle of oil. Cook carrot, courgette and beans for 2–3 minutes, tossing often, until beginning to soften.
5. Add stock and butter and continue to cook a further 2 minutes, until liquid has reduced to a thin glaze. Remove pan from heat, add lemon zest and season. Slice beef thinly, against the grain.
6. To serve, divide smoky kumara, citrus vegetables and beef rump steak between plates. Serve with a dollop of pebre salsa on the side.