In a skillet, toast the pumpkin seeds until golden, shaking the pan constantly to prevent burning. Remove seeds from the skillet and allow to cool.
In a food processor, place the parsley, olive oil, green olives, capers, garlic, pumpkin seeds, and lemon juice and zest, and process until they turn to a paste. Set aside.
Season the meat with salt on both sides. Heat a little olive oil in a skillet and sear the meat for 8 minutes on each side until nicely browned on the outside and juicy on the inside. Add the butter and coat the meat well. Season with freshly ground black pepper.