Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes, ground coriander and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli. Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside. Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes). Toss through the beef, pumpkin, chopped broccoli, parsley and pepitas. Place salad on the middle of the plates and drizzle with the tahini dressing, to serve.
Tips
Make sure the char-grill is hot before you start cooking the beef, otherwise the meat will stick to the grill. The meat should sizzle as it makes contact with the char-grill.
Only turn the beef once during cooking to get the best crust and to prevent it from toughening. The more you fuss around with it, the tougher it will get.
