Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Spray tray with olive oil. Place pumpkin and parsnips on tray and roast for 20–25 minutes, or until vegies are tender.
Step 2 Meanwhile, set a medium dry frying pan over medium heat. Add pine nuts to pan and toast for 2–3 minutes, or until golden. Remove nuts from pan; set aside.
Step 3 Add 1 tablespoon of the olive oil to pan. Add onion and cook for 1–2 minutes, or until soft. Add kale; cook for 3–4 minutes, or until tender. Stir in reserved pine nuts. Remove kale from pan; cover to keep warm and set aside. Increase heat and return pan to stovetop.
Step 4 Rub remaining olive oil onto steaks and cook for 2 minutes per side, or until medium rare.
Step 5 Slice steaks and serve with reserved kale and roast vegies.