Beef with Kumara Wedges and Vegetable Toss

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Toss kumara with smoked paprika and olive oil on prepared tray. Season well with salt and pepper and roast for about 25 minutes, until golden and crispy. Turn once during cooking.
3. In a medium, heat-proof bowl, pour boiling water over broccoli and leave for 3 minutes, then drain.
4. When kumara has been cooking for about 15 minutes, heat a drizzle of oil in a large fry-pan or wok on medium-high heat. Cook carrot and asparagus for 2–3 minutes, tossing often, until beginning to soften.
5. While veggies are cooking, heat another large fry-pan on high heat. Season steaks with salt and pepper and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 5 minutes before slicing.
6. While beef is cooking, add drained broccoli to pan/wok with carrot and asparagus. Stir-fry for about 1 minute then add stock and butter. Continue to toss for about 2 minutes, until liquid has reduced to a thin glaze. Add lemon zest and season with salt and pepper.
7. Divide kumara wedges, vegetable toss and slices of beef between plates and dollop some lemon lime aioli on the side.