Styrian Striploin Steak on Pumpkin & Potato Gröstl | Tender Pink with Horseradish & Pumpkin Seed Oil

Preheat the oven to 100 °C top/bottom heat. Take the striploin out of the refrigerator about 30 minutes before cooking, pat dry, and cut into 4 even steaks. Season both sides with fine salt and ground black pepper.

Wash the potatoes and precook them in boiling salted water for approx. 15–20 minutes until almost tender. Rinse with cold water, peel, and cut into approx. 5 mm thick slices. Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized cubes of approx. 1.5 cm.

Peel the onions and cut into thin strips. Peel the garlic cloves and finely chop them. Cut the chives into thin rolls. Briefly toast the pumpkin seeds in a dry pan without oil until fragrant, then set aside.