For the bat steak with pumpkin and potato vegetables, first prepare the grill for direct grilling.
Peel the potatoes, wash and seed the Hokkaido pumpkin. Cut both into thin wedges and pre-cook briefly in salted water.
Roast the pumpkin and potato slices in a cast iron pan on the grill in a little oil for about 10 minutes, seasoning with salt, pepper and thyme.
Also season the bat steaks with salt, pepper and thyme and grill them on the hot grill over direct heat.
1 1/2 minutes per side. Wrap in foil and let rest for about 5 minutes more and serve bat steak with pumpkin and potato vegetables.
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