Beef with Crispy Parmesan Pumpkin and Red Pepper Pesto Aioli

Steps

1. Prep and cook veggies Toss pumpkin with a drizzle of oil on a lined oven tray and season. Roast for about 20 minutes. Meanwhile, cut woody ends off asparagus and set aside. After 20 minutes, switch oven to high grill. Remove tray from oven, add asparagus and sprinkle over Parmesan cheese. Return to oven to grill for 4-5 minutes, until Parmesan is golden and veggies are tender.
2. Prep salsa Dice tomatoes and capsicum 1-2cm. Toss all salsa ingredients in a medium bowl with a drizzle of olive oil and vinegar (balsamic would be best). Season
3. Cook beef Pat beef dry and season. When veggies have 15 minutes remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set beef aside to rest for a few minutes then slice thinly against the grain and toss through any resting juices.
4. Serve pumpkin and beef topped with salsa and red pepper pesto aioli