Grilled steak with kumara wedges and mushroom sauce

1 Preheat oven to 220°C. Line two baking trays with baking paper. Place sweet potato on one prepared tray. Drizzle with 1 tablespoon of olive oil and then season with cracked black pepper; toss to coat. Bake for25 minutes, or until tender.

2 Place broccolini and tomatoes on remaining baking tray. Drizzle broccolini with 2 teaspoons of oil. Bake for the last 10 minutes of sweet potato cooking time.

3 Rub 2 teaspoons of olive oil over beef. Scatter with half the rosemary. Heat a large non-stick frying pan over a medium-high heat. Cook beef 4–5 minutes on each side (this will depend on the thickness), or until browned all over and cooked to your liking. Place the beef on a board. Rest beef, covered loosely with foil, for 5 minutes. Slice thinly.

4 Meanwhile, add mushrooms to same pan over medium-high heat. Cook, stirring, for about 3 minutes, or until golden and tender. Add remaining rosemary. Cook, stirring, until fragrant. Place cornflour in a small bowl. Gradually stir in the stock until combined. Add stock mixture to pan. Bring to the boil. Simmer for 1–2 minutes, or until thickened. Season with pepper.

5 Serve steak with potato wedges, broccolini and tomatoes. Spoon over mushroom sauce.