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

• See 'Top Steak Tips!' (below). In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to pan. Sear until browned, 1 minute on both sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes (the meat will keep cooking as it rests!). TIP: If your oven only has two racks, add the seared sirloin tip to the tray with the sweet potato rounds.

• Meanwhile, thinly slice capsicum into strips. Thinly slice zucchini into half-moons. Place capsicum and zucchini on a third lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20 minutes. Transfer to a medium bowl and set aside to cool slightly.

• Meanwhile, finely chop garlic and brown onion. Slice lemon into wedges • Just before serving, to the bowl with the roasted veggies, add rocket leaves 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 roast veggie salad just before serving to keep the salad leaves crisp.

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

• Slice the sirloin. • Divide seared beef sirloin between plates. Spoon over the pesto butter sauce. • Serve with the roasted veggie salad, sweet potato and lemon wedges. Enjoy!