Steak night levels up with a chilli-laced herb butter and a parmesan-topped pumpkin salad that’s worth staying in for. If you don’t use all the flavoured butter, simply store it in the fridge for up to one week and enjoy on everything from pasta to fresh bread.
Preheat oven to 200°C fan-forced. Remove seeds from pumpkin and halve lengthways, discard seeds. Place pumpkin on a lined baking tray, drizzle with 2 teaspoons olive oil and season with salt and pepper. Roast for 25–30 minutes or until golden and tender. Add pepitas to tray and roast for a further 2–3 minutes or until heated through. Set aside. While pumpkin is cooking, continue with step 2.
Finely chop chilli. Finely chop parsley leaves. Finely zest lemon. Soften butter by coarsely grating or chopping finely. Place chilli, parsley, lemon zest and butter in a bowl with salt and pepper and mash to roughly combine.
Juice lemon. Place parmesan, ½ the lemon juice, 30ml (1½ tbs) olive oil, salt and pepper in a small bowl and whisk to combine. Set aside.
Brush steaks with remaining oil and season with salt and pepper. Heat a frypan over medium-high heat. Cook steaks for 3 minutes, turn, and cook for a further 2 minutes for medium rare or until cooked to your liking. Add herb butter and spoon over steaks. Add remaining lemon juice and cook for 30 seconds or until butter is just melted. Remove steaks from pan and place on a plate. Pour over butter and pan juices and set aside to rest for 5 minutes.
While steak is resting, separate lettuce leaves and thinly slice radishes into rounds. Use a spoon to scoop the flesh from pumpkin, discarding skin. Place lettuce, radish, pumpkin and pepitas in a bowl. Pour over dressing and toss to combine.
Divide salad and steaks between plates. Spoon over pan juices to serve.