The inspiration for this butter comes from chef Eric Werner of Hartwood in Tulum, Mexico.
4large potatoes, such as royal blue, cut into wedges1 tbspolive oil4skirt steaks (180gm each), at room temperaturePepita-lime butter30gmtoasted pepitas80gmbutter, softened1 tbsporegano leaves, thinly sliced, plus extra to servefinely grated rind and juice of 1 lime1 garlic clove, crushed
Preheat oven to 250C. Toss potatoes and oil in a roasting pan, season to taste, and roast, turning once, until golden and soft in the centre when pierced with a knife (23-25 minutes). Keep warm.
Meanwhile, heat a barbecue or char-grill pan to medium-high heat, then grill steaks, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
Meanwhile, for pepita-lime butter, pound pepitas with a mortar and pestle, add butter and pound to combine, then add oregano, lime rind and juice, and garlic, and stir to combine.
Spoon butter onto steaks, scatter with oregano and serve with potatoes.