Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm rounds. Place the sweet potato and dried oregano 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.

While the sweet potato is roasting, thinly slice the capsicum into strips. Thinly slice the zucchini into half-moons. Place the capsicum and zucchini on a second oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20 minutes. Set aside to cool slightly.

Finely chop the garlic (or use a garlic press). Finely chop the eschallot. Slice the lemon (see ingredients list) into wedges.

See Top Steak Tips (below) for extra info! When the sweet potato has 10 minutes left, heat a large frying pan over a high heat. Drizzle the premium fillet steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steak to the pan and cook for 2 minutes on each side for medium or until 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.

Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic, eschalot and butter and cook, stirring, until softened, 2 minutes. Remove the pan from the heat and stir through the pesto until well combined. Season to taste and pour in any steak resting juices. Set aside. Toss the roasted veggies and the rocket in a medium bowl. Drizzle with a little olive oil and a squeeze of lemon juice. Season to taste.

Slice the sirloin steaks and divide between plates. Spoon over the pesto butter sauce. Serve with the salad, sweet potato and lemon wedges.