Rinse peppers, cut in half, remove seeds and ribs and dice. Dice pumpkin. Peel and mince onion and garlic.
Rinse steaks, pat dry and tie with kitchen twine. Season with salt and pepper. Heat oil in a pan and sear steaks on both sides. Remove from pan.
Cook onion, garlic and pumpkin in drippings for 2-3 minutes. Deglaze with wine, season with salt and pepper and cook for 2-3 minutes more. Add peppers, olives and steaks. Cover and cook over low heat for 5-6 minutes.
Cook pasta in salted water until al dente.
Remove meat from pan and remove kitchen twine. Pluck thyme leaves and sprinkle onto pumpkin mixture. Season again and plate with meat. Drain pasta, toss in butter, season with a little salt and serve sprinkled with remaining thyme.