SEARED STEAK & SPICED VEG CHIPS WITH PEPITA PESTO

SERVES 8 PREP 20 MINS COOK 35 MINS

• 750g orange sweet potato, peeled, wedges

• 1 zucchini, sliced lengthways

• 1 red capsicum, seeded, thinly sliced

• ¼ cup olive oil

• 35g sachet taco seasoning mix

• 750g rump steak, trimmed

• 8 flour tortillas, warmed CHILLI PEPITA PESTO

• 1 cup coriander leaves

• 1 cup mint leaves

• 1/3 cup pepitas, toasted

• 2 tbsp lime juice

• 1 jalapeno chilli, chopped

• 1 garlic clove, chopped

• ¼ cup extra-virgin olive oil

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Toss orange sweet potato, zucchini and capsicum in oil with taco spice. Arrange orange sweet potato in a single layer on tray and season. Bake 15 mins. Add zucchini and capsicum to tray. Bake a further 10-15 mins until tender and golden brown.

3 CHILLI PEPITA PESTO

In a small food processor, combine all ingredients except oil. Process until finely chopped. Add oil and continue processing to form a smooth paste. Season.

4 Preheat a chargrill pan or barbecue grill on high. Brush steak with remaining oil and season.

5 Grill 3-4 mins, turn and cook a further 2 mins for medium, or until cooked to taste. Rest, covered loosely with foil, 5 mins.

6 Thinly slice rested steak. Serve with vegetables, pesto and tortillas.