Preheat the oven to 240°C/220°C fan-forced. Cut the red onion, potato and carrot into bite-sized chunks. Cut the beetroot into small chunks. Finely chop the garlic.

Spread the veggies over a lined oven tray. Sprinkle with the Aussie spice blend and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the beef eye round with salt and pepper. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking.

In the last 1-2 minutes of steak cook time, add the garlic and butter, then season with salt and pepper. Cook until melted and fragrant, spooning the melted butter over the steak as it cooks. Transfer to a plate to rest.

Add the baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to combine and season to taste.

Slice the seared garlic butter steak. Divide the steak and roast veggie toss between plates. Spoon over any remaining garlic butter. Drizzle with the creamy pesto dressing.