Place the striploin on the grill over medium heat and roast half an hour per side.
At the same time, wrap an onion in aluminum foil and put on the grill. Follow the same steps for the pumpkin.
Once ready, dice the striploin into about 1-inch cubes and set aside.
Remove the squash from the heat, dice, and cut the onion into quarters.
Divide one part of the physalis by half.
Put an iron skillet on the grill over high heat and finish cooking the striploin in the skillet, together with the pumpkin, onion and physalis. Add white wine and some soy.
Once the liquid evaporates, serve immediately
