800 gm (about ¼)jarrahdale or jap pumpkin, cut into 5mm-thick slices80 ml (1/3 cup)extra-virgin olive oil, plus extra for greasing50 mlred wine vinegar1 tbspbrown sugar1 tbsppepitas (pumpkin seeds)4 (200gm each)sirloin steaks2 cups(loosely packed) flat-leaf parsley leaves, coarsely torn1 cup(loosely packed) oregano leavesTo serve:horseradish or mustard
Preheat oven to 200C. Arrange pumpkin in a single layer on lightly oiled oven trays. Drizzle each with 2 tbsp of olive oil and vinegar, then scatter over brown sugar and season to taste with sea salt and freshly ground black pepper. Roast for 10 minutes, turn and scatter over pepitas, then cook until pumpkin is golden and cooked through (about 10 minutes).
Meanwhile, heat a heavy-based frying pan over high heat. Brush steaks with 1 tbsp olive oil and cook for 3 minutes on each side for medium rare, or until cooked to your liking.
Combine herbs, remaining olive oil and vinegar in a bowl, toss to combine and season to taste. Serve steaks with pumpkin and herbs and horseradish or mustard to the side.