• Preheat oven to 220°C/200°C fan-forced. • Cut carrot, sweet potato and parsnip into bite-sized chunks. Cut tomato into thick wedges. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked!). Season with salt and pepper.

• In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. • Add beef, turning to coat.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Combine roasted veggies on one of the oven trays. • Add baby spinach leaves. Gently toss to combine.

• Slice Aussie-spiced beef. • Divide roast veggie toss between plates. Top with beef. • Drizzle with garlic sauce. Sprinkle with pepitas to serve. Enjoy!