Heat the oven to 200ºC. Place the beetroot, dukkah and a little olive oil in a small roasting pan, cover with foil and roast, covered, for 30 minutes, then a further 10 minutes uncovered. Remove and set aside.Brush steak with olive oil and season with salt and pepper. Heat a pan until smoking hot, cook steak for 2–3 minutes on each side. Remove and set aside for 10 minutes before slicing into strips.For the dressing:Whisk together all the dressing ingredients.To serve: Place the steak on a platter, top with beetroot, feta cheese and baby red spinach leaves, drizzle over dressing. Serve with toasted pita bread.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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