Beef Pave Steaks with Coconut Kumara Mash and Veggie Sticks

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Peel and cut carrots, parsnips and beetroot into 1cm-thick sticks. Toss on prepared tray with veggie spices and a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. While veggie sticks roast, peel and dice kumara 2cm. Cook in pot of boiling water for about 12 minutes, until very soft.
3. Drain kumara well and return to pot along with coconut cream, salt and butter. Mash until smooth then season to taste with pepper. Set aside, covered, to keep warm.
4. While kumara cooks, pat steaks dry with paper towels and place in a shallow bowl along with mustard, Worcestershire sauce and salt. Mix well to coat and season with pepper.
5. Heat a drizzle of oil in a large fry-pan on high heat. Cook steaks for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes. Slice thickly against the grain.
6. To serve, place a big spoonful of coconut kumara mash onto each plate and top with slices of pave steak. Serve with a handful of veggie sticks and drizzle with Bombay aioli.