Beef with Kumara Wedges and Vegetable Toss

Steps

1. oven to 220°C. 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. When kumara has been cooking for 15 minutes, heat a drizzle of oil in a large fry-pan on medium-high heat. Add carrots and cook for about 5 minutes, until beginning to soften.
4. While carrots are cooking, heat another large fry-pan on high heat. Pat beef dry, season 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 for 5 minutes before slicing.
5. While beef is cooking, add drained broccoli, spring onions and snow peas to pan with carrots. 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 (if using) and season with salt and pepper.
6. Mix mayonnaise and lemon juice together in a small bowl.
7. Divide kumara wedges, slices of beef steak and vegetable toss between plates. Dollop some lemon aioli on the side.