Grilled butternut squash, zucchini and steak with chimichurri sauce
A delicious combination of grilled steak and vegetables, and a flavorful sauce. Easy and delicious.
- 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
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