• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into 1cm rounds. • Place sweet potato and dried oregano on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.

• While the sweet potato is roasting, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to a second lined oven tray and roast for 17-22 minutes for medium or cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• When the steak is resting, thinly slice capsicum into strips. Thinly slice zucchini into half-moons. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini and capsicum, tossing, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.

• Meanwhile, finely chop garlic and brown onion. Slice lemon into wedges. • Just before serving, add baby spinach leaves to the bowl with the veggies and toss to combine. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste with salt and pepper. TIP: Toss the lemony greens just before serving to keep the salad leaves crisp.

• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Add onion and cook, stirring, until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove pan from the heat and stir through the basil pesto until well combined. Pour in any resting juices from the steak. Season to taste with salt and pepper.

• Slice the sirloin. • Divide roast beef sirloin between plates. Spoon over the pesto butter sauce. • Serve with the lemony greens, herby sweet potato rounds and any remaining lemon wedges. Enjoy!