Name: Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Argentine
Ingredients: 2 NY strip steaks; 1/2 medium butternut squash; 1/2 large zucchini or 1 small zucchini; Olive oil, for drizzling; Salt, to taste; Black pepper, to taste; 1/2 cup parsley leaves; 1/2 cup cilantro/coriander leaves; 2 cloves garlic; 1 tsp dried oregano (or 1 tbsp fresh oregano); 1 1/2 tbsp red wine vinegar; 1/2 tbsp lime juice; 1 dash salt; 1 dash red pepper flakes; 1/4 cup olive oil

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I absolutely love sharing this Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe because it brings together vibrant colors, bold flavors, and a beautiful balance of textures that make every bite memorable. From the smoky char on the vegetables and steak to the fresh, tangy chimichurri sauce, this dish is a celebration of simplicity and deliciousness packed into just about 25 minutes. It’s one of those meals I turn to when I want something hearty yet fresh, easy to prepare, and perfect for impressing friends or having a cozy dinner at home.

Why You'll Love This Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe

One of the things that excites me most about this recipe is the harmony of flavors it delivers. The juicy, perfectly grilled steak pairs so beautifully with buttery, tender butternut squash and zucchini that has just the right amount of char. Then the chimichurri sauce kicks in, adding a vibrant hit of herbs, garlic, and a bit of spice that brings everything alive on the palate. It’s a flavor profile that balances smoky richness with bright freshness, making each bite exciting and satisfying.

Besides the incredible taste, this recipe is wonderfully straightforward to make, which is something I always appreciate after a busy day. The ingredients are simple and easy to source, and the overall prep is manageable for any level of cook. Whether you’re hosting a casual summer barbecue, a midweek dinner, or a special occasion, this dish stands out for its hearty yet fresh qualities and quick turnaround. Honestly, I find myself coming back to this grilled steak and veggies combo again and again because it never disappoints.

Ingredients You'll Need

A white bowl filled with a bright green sauce made of finely chopped herbs mixed with oil and small pieces of garlic and red chili, showing a wet, slightly oily texture; a silver spoon rests inside the bowl, partially submerged in the sauce. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each one plays a crucial role in elevating this dish. The steak provides the rich, savory backbone, while the butternut squash and zucchini bring a lovely sweetness and texture contrast. The chimichurri sauce is the magic touch, filling the dish with herbaceous brightness and a perfect zing that ties all the flavors together beautifully.

Quick Tip

All ingredient amounts are listed in the recipe card below

Steaks (NY strip recommended): Choose nicely marbled cuts for tender, juicy results.
Butternut squash: Using half a medium squash sliced thickly gives a sweet, slightly nutty flavor that complements the steak.
Zucchini: Adds a fresh, crisp bite and grills beautifully with a hint of smokiness.
Parsley and cilantro: These fresh herbs are the heart of the chimichurri sauce, offering vibrant color and bright flavor.
Garlic: Fresh cloves bring a punchy depth to the herb sauce.
Dried oregano: Provides a warm, earthy layer of flavor. Fresh works wonderfully too.
Red wine vinegar and lime juice: These acid components balance the richness with zest and brightness.
Red pepper flakes: Just a dash for some gentle heat that wakes up the sauce.
Olive oil: Ensures a silky texture in the chimichurri and helps the grill process go smoothly.

Directions

Step 1: Start by patting your steaks dry with paper towels. This step is essential for getting a good sear. Lightly season both sides with salt and pepper, then drizzle olive oil over the steak and rub it in to ensure the seasonings stick evenly.

Step 2: Slice the half butternut squash into roughly ½ inch thick rounds. You don’t need to peel them since the skin softens nicely when cooked. To get them tender faster, pre-cook by steaming or microwaving for a couple of minutes with a bit of water. Test for tenderness and turn as needed.

Step 3: Cut your zucchini into thick slices, ideally on the diagonal so they’re easier to handle and look pretty on the grill. These will char quickly and add a lovely smoky note.

Step 4: Now it’s time for the chimichurri sauce. Combine the parsley, cilantro, garlic, oregano, red wine vinegar, lime juice, salt, and red pepper flakes in a blender or food processor. Pulse until finely chopped but not pureed—aim for a texture with some bits for freshness.

Step 5: Add the olive oil to the chopped mixture and pulse just until everything is combined into a vibrant, oily sauce. Taste and adjust seasoning if needed before setting aside.

Step 6: Heat your grill to medium-high. Grill the butternut squash, zucchini, and steaks until the squash and zucchini have a light char and are tender, and the steaks reach your desired doneness (about 4-5 minutes per side for medium-rare, depending on thickness).

Step 7: Remove everything from the grill and let the steaks rest for about 5 minutes to let the juices redistribute. Then slice the steak if you like, arrange it with the vegetables on plates, and generously drizzle the chimichurri sauce over the top. Serve immediately for the best flavor.

Servings and Timing

This recipe serves 2 hearty portions, making it perfect for a dinner with a loved one or a small gathering. Prep time clocks in at about 10 minutes thanks to the quick chopping and pre-cooking steps, while cook time on the grill is roughly 15 minutes. All in all, you can expect to have this delicious meal ready in approximately 25 minutes total. The steaks do benefit from a brief 5-minute resting period after grilling, which I never skip—it makes all the difference for juicy results.

How to Serve This Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe

The image shows a white plate on a white marbled surface holding a grilled meal with three main parts: on the left, a piece of grilled steak with dark grill marks and juices, topped with bright green herb sauce; on the top right, two slices of grilled zucchini, light green with some charred spots, also topped with green sauce; on the bottom right, two grilled sweet potato slices with deep orange color and dark grill lines, each covered with the same green herb sauce. The textures contrast between the juicy meat, tender zucchini, and soft sweet potato slices. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love keeping the presentation colorful and simple. Plating the grilled butternut squash and zucchini alongside slices of the rested steak creates a beautiful contrast of orange, green, and rich brown. Drizzling the chimichurri sauce generously over the meat and vegetables adds a fresh green pop that always catches the eye.

To round out the meal, I often pair this with a crisp mixed greens salad or a light quinoa salad to keep things balanced but satisfying.

This recipe shines whether you’re cooking for a casual weeknight meal or a weekend dinner party. I find it’s best served warm to capture the full vibrancy of the grilled vegetables and the fresh herbs in the sauce. Portion-wise, one steak and the veggies per person feels generous, but you can always adjust based on your crowd. I love how this meal feels both thoughtful and effortless—definitely a winner to impress and satisfy all at once.

Variations

I enjoy experimenting with this Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe by mixing up the ingredients to suit different tastes and dietary needs. For instance, swapping out the NY strip steak for ribeye or flank steak can add different textures and richer flavors. If you prefer something leaner, a sirloin steak works beautifully too. For a vegetarian twist, I sometimes replace the steak entirely with a grilled portobello mushroom—they soak up the chimichurri wonderfully.

If you’re aiming for gluten-free or dairy-free options, this recipe is naturally suited since it’s built around whole, fresh ingredients without any added gluten or dairy. For a vegan chimichurri version, just make sure your olive oil and vinegar are of good quality, and grill vegetables to your liking as the main event subbing the steak for hearty grilled tofu or tempeh.

To mix up the flavor profile, I’ve also tried swapping lime juice for lemon juice or adding smoked paprika to the chimichurri for a smoky undertone. If you cannot grill, pan-searing the steak and roasting the butternut squash and zucchini in the oven works perfectly well while still keeping the essence of the recipe intact. This flexibility makes it a recipe I feel confident sharing with all kinds of eaters and kitchens.

Storage and Reheating

Storing Leftovers

Leftover steak and grilled vegetables store really well in airtight containers in the fridge for up to 3 days. I recommend using glass or BPA-free plastic containers with tight-fitting lids to keep them fresh. When packing leftovers, I like to drizzle a little extra chimichurri sauce over the steak and veggies before sealing—it keeps everything flavorful and moist.

Freezing

While the grilled steak and butternut squash freeze okay, the zucchini tends to become a bit watery after thawing due to its high moisture content. If you plan to freeze, separate the steak and squash in freezer-safe containers or bags, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator rather than at room temperature.

Reheating

The best way to reheat this dish is gently in a skillet over low to medium heat. Add a splash of water or a little olive oil to the pan to keep the vegetables from drying out, and cover it loosely to trap steam. Avoid microwaving if possible, since the steak can easily become tough and the veggies mushy. Reheat just until warmed through to preserve the textures and flavors.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While NY strip is my favorite for its balance of tenderness and flavor, you can use ribeye, sirloin, flank, or even filet mignon. Just adjust grilling times slightly according to thickness and preferred doneness.

Is it necessary to pre-cook the butternut squash before grilling?

Pre-cooking the butternut squash is a helpful step to ensure it’s tender and cooked through once grilled. Since squash takes longer to cook than zucchini or steak, steaming or microwaving it briefly helps it soften while still allowing that beautiful grilled char.

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri actually tastes better after resting for a few hours or overnight in the fridge, as the flavors meld beautifully. Just store it in an airtight container and bring it back to room temperature before serving for the freshest taste.

Is this recipe suitable for outdoor grilling only?

Not at all! You can easily prepare this recipe indoors by pan-searing the steak and roasting or pan-grilling the vegetables. A grill pan is an excellent option that still provides that charred flavor without needing an outdoor grill.

How spicy is the chimichurri sauce in this recipe?

The red pepper flakes add just a gentle kick that brightens the flavors without overwhelming them. If you prefer more heat, you can easily increase the amount, or reduce it for a milder sauce—it’s very flexible!

Conclusion

I genuinely hope you give this Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe a try because it’s one of my all-time favorites for good reason. It’s quick to make, deliciously balanced, and perfect for any occasion when you want to create a meal that feels special but not fussy. There’s something so satisfying about every element coming together—grilled, fresh, and bursting with flavor. I can’t wait to hear how you make it your own!

Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe

Why You'll Love This Grilled Steak with Butternut Squash, Zucchini, and Chimichurri Sauce Recipe