HomeRecipes Grilled Butternut Squash, Zucchini and Steak with Chimichurri Sauce
2 Dougs Grass Fed NY strip steaks
1/2 butternut squash medium
1/2 large zucchini or 1 small
For chimichurri sauce
1/2 cup parsley leaves
1/2 cup cilantro/coriander leaves
2 cloves garlic
1 tsp dried oregano (or 1 tbsp fresh)
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
Pat the steaks dry then lightly season with some salt and pepper and drizzle a little olive oil over and rub it all in. Do the same on both sides.
Cut the butternut squash into round slices about 1/2in thick – don’t bother peeling – and pre-cook either by steaming or putting in the microwave (put in a microwaveable dish with a little water for a minute or two then test and turn as needed) until just tender and cooked.
Cut the zucchini into thick-ish slices (on the diagonal can be good to make them easier to handle on the grill).
For the chimichurri sauce
Make the sauce by blending everything apart from the oil in a blender/food processor until pretty finely chopped but not a paste, or chop finely by hand. Add the oil and pulse to combine.
To finish the dish grill the squash, zucchini and steaks on the grill until the vegetables are lightly charred and the steaks are cooked to your taste.
Serve with the chimichurri sauce drizzled over the top.