Preheat oven to 375⁰F
Bring a large pot of salter water to a boil.
Blanch carrots for 1 minute in boiling water, remove from boiling water with a slotted spoon and cool under cold running water to stop cooking.
Repeat with green beans. Reserve for later.
Coat roast in canola oil and then heavily coat it with steak spice pressing down to make sure it sticks nicely. In an oven proof skillet heat a generous amount of canola oil over medium high heat and brown all sides of roast.
Roast in the oven for 15-20 minutes until internal temp reads 145⁰F.
For the Yorkshire pudding whisk the eggs and milk together, sift in the flour and stir until combined nicely. Divide the 2 tbsp butter between your muffin moulds and place tin in oven to melt butter for approximately 4 minutes.
Remove from oven and pour batter evenly amongst the muffin tin. Bake in oven for approximately 20 minutes or until puffy and golden brown.
While the steak and Yorkshire pudding are cooking, in a sauce pan combine the carrots with the orange juice, maple syrup, and butter and cook until the carrots are coated and glaze begins to caramelize. Stir in the zest and transfer to serving bowl.
In a pan toast almonds in two tablespoons of butter until golden brown. Stir in green beans to warm through and transfer to serving bowl.
Remove roast from oven and let rest for 10 minutes.
Serve sliced roast with Yorkshire pudding, carrots and green beans.