Method:
1 Heat oil in a frying pan over medium heat. Add pumpkin and carrots, cook 3-4 minutes or until vegetables start to brown. Add stock, cook for a further 6-8 minutes or until pumpkin is tender and the stock has almost evaporated. Stir through honey and remove from the heat.
2 Place the steak between two sheets of plastic wrap; use the flat side of a meat mallet to pound to 5mm-thick.
3 Combine breadcrumbs, mint, parsley and basil on a plate, season with salt and pepper. Add steak, pressing crumbs on firmly with your fingertips.
4 Heat oil in a frying pan over medium-high heat, cook steak for 2-3 minutes each side for medium or until cooked to your liking. Rest for 5 minutes.
5 Serve steak topped with honey vegetables.