Beef Rump with Roast Veggie Salad and Garden Pesto

Steps

1. Prep and cook veggies Preheat oven to 220oC. Line an oven tray with baking paper. Dice kumara and carrot 2cm. Toss on prepared tray with a drizzle of oil and season. Roast for 8 minutes.
2. While kumara and carrot are roasting, cut broccoli into small florets and cut courgette into 2cm rounds. Add to tray with kumara and carrot, then roast for a further 10-12 minutes, or until tender. Set aside for a few minutes, to cool slightly.
3. Prep beef In a medium, shallow bowl, combine a drizzle of oil, beef spice and salt. Pat beef dry with paper towels. Add to bowl and rub with spice blend, until well coated. Set aside to marinate, for about 5 minutes.
4. Cook beef 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. Slice steaks thickly against the grain, before serving.
5. Make dressing Combine mayonnaise, Worcestershire, sweet chilli and tomato sauces in a large bowl. Add roast veggies and toss to combine. Season to taste.
6. To serve Spoon roast veggie salad onto plates and top with slices of beef rump steak. Drizzle with garden pesto.