Chimichurri Sirloin & Hasselback Potatoes

• Meanwhile, slice zucchini into thick rounds. • In a medium bowl, combine zucchini, dried oregano, the honey, a generous drizzle of olive oil and a generous pinch of salt and pepper. • Place on a second lined oven tray, then roast until golden brown and tender, 15-20 minutes. • Crumble fetta cubes over roasted zucchini. Toss to combine. Transfer to a serving bowl.

TIP: If your oven tray is crowded, divide the zucchini between two trays.

• See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Remove potato tray from oven, then add seared sirloin to the tray. Return to oven and roast for 17-22 minutes for medium (or until cooked to your liking), and until potato is tender. • Remove from oven. Transfer potatoes to a serving platter, then cover sirloin with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• Meanwhile, trim baby broccoli. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Season to taste. • Transfer to a second medium bowl to cool slightly.

• Top baby broccoli with a drizzle of the vinegar and olive oil, spinach & rocket mix and flaked almonds. • Toss to coat. Season to taste.