Set oven to 220ºC. Deseed and dice pumpkin (4cm pieces). Peel and quarter shallots. Toss on a lined oven tray with pepita seeds, 1/2 the sage leaves, 2 tsp cumin seeds, 1 tbsp oil, salt and pepper. Roast in the oven for 20-25 minutes.
2. Make the sage butter
Heat a frypan over medium-high heat with 1 tbsp olive oil. Add remaining sage leaves to cook for 1-2 minutes until crispy. Add 2 tbsp butter and crush in garlic. Cook until foaming. Remove from pan.
3. Cook the steak
Rub steaks with 1 tbsp oil and season with salt and pepper. Add to pan and cook for 3-6 minutes on each side or to your liking (see notes). Set aside to rest.
4. Massage the kale
Remove stems and roughly slice kale leaves. Add to a large bowl along with 1 tbsp olive oil and 1/2 tbsp vinegar, salt and pepper. Use hands to massage leaves until tender.
5. Finish and plate
Slice steaks. Toss pumpkin with kale and divide among plates. Top with steak and spoon over sage butter.
Butternut pumpkin, 1
Pepita seeds, 1 packet (40g)
Sage, 1 packet
Garlic, 1 clove
Beef bolar blade steak, 800g
Kale, 1/2 bunch *
From your pantry
Oil (for cooking + olive), butter, salt, pepper, cumin seeds, apple cider vinegar