CHARGRILLED STEAK, MUSHROOM & BEETROOT SALAD

SERVES 4 PREP + COOK 40 MINS

✦ 500g baby beetroot, with leaves attached, leaves reserved ✦ 1 bunch baby carrots, trimmed, peeled, leaves reserved ✦ 2 red onions, cut into wedges ✦ 4 portobello mushrooms ✦ 1 bunch asparagus, trimmed ✦ 2 tbsp olive oil ✦ 4 x 250g beef eye fillet steaks

MUSTARD VINAIGRETTE

✦ 2 tsp Dijon mustard ✦ 1 clove garlic, crushed ✦ 2 tsp caster sugar ✦ ¼ cup red wine vinegar ✦ ½ cup extra-virgin olive oil

1 Preheat oven to 220°C. Line two oven trays with baking paper.

2 Place vegetables in a large bowl. Add 1 tbsp of the oil. Season and toss to coat. Divide beetroot, carrots, onion and mushrooms between trays. Roast, turning occasionally, 30 mins until tender and browned. Add asparagus to a tray for last 5 mins of cooking time.

3 Meanwhile, heat a grill plate (or pan or barbecue) over medium-high heat. Brush steaks with the remaining oil and season well. Grill 4 mins each side for medium-rare or until cooked as desired. Transfer to a plate and cover loosely with foil to rest.

4 MUSTARD VINAIGRETTE

Whisk together mustard, garlic, sugar and vinegar in a small bowl. Season. Gradually whisk in oil until well emulsified (or process in a small food processor).

5 Slice steaks thinly on the diagonal. Divide roasted vegetables, beetroot leaves and carrot leaves among four plates. Top evenly with steak. Drizzle with vinaigrette and season to taste.