A simple chimichurri sauce transforms already tasty grilled butternut squash, zucchini and steak into a truly delicious but quick and easy meal.
A little sauce makes a big difference
Many sauces have the ability to transfer an otherwise good meal into something great, and chimichurri is definitely one of them. The South American sauce is incredibly easy to make, and while traditionally paired with steak it also goes well with chicken or fish and, as we had here, grilled butternut squash and zucchini. Grilling gives the first flavor lift, and the chimichurri takes an otherwise quick and easy throw-together meal into delicious, almost restaurant-rivaling dining.
This is a meal that partly came about from what I had in the house, but I was tempted to try grilled butternut squash anyway, since sweet potato works so well (as in my Cuban quinoa bowl). Both have that great ability to take on various different flavors well and go with a broad range of herbs and spices. Zucchini is one we often grill as well (like in my Israeli couscous with grilled vegetables) and I was pretty sure it would be good with chimichurri too. And that was certainly the case.
How it’s made
This is nice and quick to make – the sauce ingredients are just whizzed up in a blender/food processor, or chopped finely by hand if it’s too small a quantity for your machine. The steaks just need a gentle seasoning of salt, pepper and olive oil then pop them on the grill. Cut the zucchini thickly and put on the grill (spotting a theme?).
You can cook the butternut squash entirely on the grill, but I think it’s a bit tricky to get it cooked without being overly charred so I prefer to pre-cook it a bit. You can either steam or cook in the microwave, then finish on the grill. Oh, and don’t bother peeling it as the thin skin is completely edible and becomes pretty tender when cooked.
This grilled butternut squash, zucchini & steak with chimichurri sauce is so easy, so flavorful and makes for a delicious, balanced meal. Easy enough for a week night, delicious and special-feeling for a date night, it’s a meal you’ll want again and again. Oh, and if you feel like a slight variation, try my chimichurri marinated beef skewers too. And if you join my mailing list, you’ll get this and other great, easy sauces in a free e-book (as well as new recipes direct to your inbox each week):
A delicious combination of grilled steak and vegetables, and a flavorful sauce. Easy and delicious.
- 2 steaks we had NY strip steaks
- 1/2 butternut squash medium
- 1/2 zucchini/courgette large or 1 small
- 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/1cm 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).
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.
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.
Try these other summer grilling recipes:
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Labor Free Labor Day:
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