Preheat your oven to 400°F (200°C).

In a dry skillet over medium heat, toast the pumpkin seeds until they are golden brown and fragrant, about 5 minutes. Stir frequently to prevent burning. Remove from heat and let cool.

In a food processor, combine the toasted pumpkin seeds, smoked paprika, garlic powder, salt, and black pepper. Pulse until the mixture is finely ground but still has some texture.

Rub the sirloin steaks with olive oil on both sides. Press the pumpkin seed mixture onto each side of the steaks to create an even crust.

Place the jalapeños on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until the skins are blistered and charred. Remove from the oven and let cool. Once cool, peel off the skins, remove the seeds, and chop the jalapeños.

In a small bowl, combine the softened butter, chopped jalapeños, cilantro, and lime juice. Mix until well combined. Set aside.

In the same skillet used for the pumpkin seeds, heat a little more olive oil over medium-high heat. Sear the crusted sirloin steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.

Transfer the steaks to a plate and let them rest for 5 minutes.

Serve the steaks topped with the roasted jalapeño and cilantro butter.