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5 from 2 votes

Grilled butternut squash, zucchini and steak with chimichurri sauce

A delicious combination of grilled steak and vegetables, and a flavorful sauce. Easy and delicious.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: South American
Servings: 2
Calories: 816kcal
Author: Caroline's Cooking


  • 2 steaks we had NY strip steaks
  • ½ butternut squash medium
  • ½ zucchini/courgette large or 1 small

For chimichurri sauce

  • ½ cup parsley leaves
  • ½ cup cilantro/coriander leaves
  • 2 cloves garlic
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 ½ tbsp red wine vinegar
  • ½ tbsp lime juice
  • 1 dash salt
  • 1 dash red pepper flakes
  • ¼ 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 ½in/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).

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.


Calories: 816kcal | Carbohydrates: 26g | Protein: 48g | Fat: 59g | Saturated Fat: 18g | Cholesterol: 137mg | Sodium: 161mg | Potassium: 1497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 21595IU | Vitamin C: 71.2mg | Calcium: 148mg | Iron: 6.6mg