• See ‘Top Steak Tips!’ (bottom left).
• Preheat the oven to 220°C/200°C fan-forced. 
• Cut beetroot into small chunks. 
• Cut orange kūmara into bite-sized chunks. 
• Place veggies on a lined oven tray. 
• Drizzle generously with olive oil, season with 
salt and pepper and toss to coat. 
• Add a dash of water to the tray and roast until 
tender, 20-25 minutes. Set aside to cool slightly. 

• While the veggies are roasting, finely chop garlic. 
• Roughly chop cucumber(see ingredients). 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• Cook garlic until fragrant, 1 minute. 
• Transfer garlic oil to a small heatproof bowl, 
then add Greek-style yoghurt and a splash of 
water. Stir to combine and season to taste with 
salt and pepper. Set aside. 

• Season beefrump with salt and pepper. 
• Wash and dry the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook beef for 4-5 minutes each 
side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest. 

• While the steak is resting, add baby leaves, 
cucumber and a drizzle of white wine vinegar
to the tray of roasted veggies. 
• Toss to combine and season to taste. 

• Slice steak. 
• Divide steak and roasted kūmara toss 
between plates. Spoon any resting juices over 
the steak. 
• Dollop with garlic yoghurt dressing to 
serve. Enjoy!