Grilled butternut squash, zucchini and steak with chimichurri sauce
Caroline's Cooking
Caroline's Cooking
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5.0 from 2 reviews Grilled butternut squash, zucchini and steak with chimichurri sauce Print Prep time 10 mins Cook time 15 mins Total time 25 mins Author: Caroline's Cooking Serves: 2 Ingredients 2 steaks - we had NY strip steaks
  • ½ medium butternut squash ½ large or 1 small zucchini/courgette chimichurri sauce - ½ cup parsley leaves ½ cup cilantro/coriander leaves 2 cloves of garlic 1 tsp dried oregano (or 1 tbsp fresh) 1½tbsp red wine vinegar ½tbsp lime juice a dash of salt and red pepper flakes ¼ cup olive oil Instructions 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). 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. 3.3.3077



Log in or Register to write a comment.