Highlander Beef Steak with Beer Sauce

Method

1. Pat the Highlander steak dry with paper towels.
2. Heat the gas BBQ to about 250°C (480°F) with a hot griddle plate.
3. Sear the steak on all sides for about 30 seconds per side to get a nice crust.
4. Reduce the heat to around 120-130°C (250-265°F) and continue cooking until the internal temperature reaches 45°C (113°F) for rare, or up to 50°C (122°F) for medium-rare.
5. While the steak cooks, prepare the sides: cut the pumpkin into slices, season with salt, rosemary, and marjoram, and grill on the BBQ until tender.
6. Clean the porcini mushrooms, slice them, and grill on the BBQ with olive oil, thyme, rosemary, and a garlic clove until golden.
7. In a pan, sauté spinach quickly until wilted, season with salt.
8. For the beer sauce: in a saucepan, reduce one glass of beer with juniper berries, rosemary, marjoram, mint, and fennel seeds until reduced by half. Add a knob of cold butter and stir until emulsified. Season with salt.
9. For the figs: in a non-stick pan, melt a little butter, add whole figs, a sprinkle of sugar, and a splash of vinegar. Cook until caramelized and glossy.
10. Once the steak reaches desired internal temperature, remove from BBQ and let it rest for 10 minutes.
11. Slice the steak diagonally against the grain.
12. Serve the steak with the beer sauce, grilled pumpkin, porcini mushrooms, spinach, and caramelized figs.