Lemon Pepper Steak & Creamy Pesto

Divide the potato, carrot, zucchini and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.

While the veggies are roasting, add the beef rump steaks to a plate and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Turn to coat and set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes.

In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.