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

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4 from 13 reviews

A vibrant and flavorful grilled dish featuring perfectly cooked steak, tender butternut squash, and zucchini, all complemented by a zesty homemade chimichurri sauce. This quick and easy recipe brings together smoky charred vegetables and juicy grilled steak for a satisfying meal in just 25 minutes.

Ingredients

For the Steak and Vegetables

  • 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

For the Chimichurri Sauce

  • 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

Instructions

  1. Prepare and Season the Steaks: Pat the steaks dry using paper towels. Lightly season both sides with salt and black pepper. Drizzle a small amount of olive oil over each side and rub it in to evenly coat the steaks.
  2. Pre-cook the Butternut Squash: Slice the butternut squash into approximately 1/2 inch (1 cm) thick round slices. There's no need to peel the squash. Steam the slices or microwave them by placing in a microwave-safe dish with a bit of water. Microwave for one to two minutes, checking and turning as needed until the slices are just tender but not mushy.
  3. Slice the Zucchini: Cut the zucchini into thick slices, ideally on the diagonal to help with grip and grilling.
  4. Make the Chimichurri Sauce: In a blender or food processor, combine parsley, cilantro, garlic, oregano, red wine vinegar, lime juice, salt, and red pepper flakes. Blend until the herbs and garlic are finely chopped but still have texture and are not a paste. Add the olive oil and pulse briefly to combine the sauce evenly.
  5. Grill the Vegetables and Steaks: Heat your grill to medium-high. Place the pre-cooked butternut squash slices, zucchini slices, and seasoned steaks on the grill. Cook the vegetables until they develop light char marks and are heated through. Grill the steaks to your preferred doneness, turning once as needed.
  6. Serve: Arrange the grilled steak, butternut squash, and zucchini on plates. Drizzle the chimichurri sauce generously over the top and enjoy immediately.

Notes

  • Pre-cooking the butternut squash ensures it is tender and cooks evenly on the grill.
  • If you don't have a grill, you can use a grill pan or broil the ingredients in the oven.
  • The chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • Adjust the red pepper flakes in the chimichurri to control the heat level.
  • Let the steak rest for a few minutes after grilling to retain juices.

Find it online: https://recipefeastful.com/grilled-steak-with-butternut-squash-zucchini-and-chimichurri-sauce-recipe/