Spanish-Rubbed Beef with Red Pepper Aioli

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a half-full kettle to the boil.
2. Toss parsnip and honey on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 10–15 minutes, until tender and caramelised. Turn once during cooking.
3. While parsnip cooks, finely chop broccoli florets and stems. Place in a medium, heat-proof bowl and cover with boiling water and salt. Leave to cook for about 5 minutes, until bright green and tender. Drain well and return to bowl.
4. Heat a drizzle of oil in a medium fry-pan on high heat. Pat beef dry with paper towels, season with salt and coat with Spanish spice mix. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 2–3 minutes.
5. Return pan to a medium heat with a drizzle of oil. Add courgette, onion and garlic and cook for 3–4 minutes, until starting to caramelise.
6. Add broccoli, tomato and second measure of Spanish spice mix and cook a further 1 minute, until fragrant. Remove from heat, add basil and season to taste with salt and pepper.
7. Spoon vegetables and honey roasted parsnip onto a plate. Top with Spanish-rubbed beef and a dollop of red pepper aioli.