BBQ Fiorentina Steak with Pumpkin, Mushrooms and Figs

Method

1. Light the charcoal barbecue and bring it to about 250°C.
2. Sear the Fiorentina steak on both sides to seal the meat.
3. Lower the temperature to 120-130°C and continue cooking until the internal temperature at the core reaches 45°C (about 5 minutes per side).
4. Meanwhile, in a pan with a knob of butter, sauté diced pumpkin with rosemary and marjoram. Add salt and remove when tender.
5. In a wok or pan, sauté the porcini mushrooms with butter and garlic, then add the spinach and cook until wilted.
6. In another non-stick pan, melt a little butter, add whole figs, a sprinkle of sugar and a dash of vinegar. Cook until caramelized.
7. Prepare the sauce: deglaze the pan used for mushrooms with beer, add juniper berries and remaining herbs. Reduce then mount with cold butter cubes. Season with salt.
8. Let the steak rest for a few minutes, then slice and serve with the side vegetables and sauce.