Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce | In Season
Spice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable.
Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce
Photo Credit : styled and photographed by Liz NeilyAs sure as pumpkin spice, winter squash season has returned. Unlike tender summer squashes, such as zucchini, these sweet and sturdy varieties (think butternut, acorn, kabocha, and Honey-nut) have hard rinds and fully ripe seeds. Yet although I grill summer squash all through the summer, it never occurred to me to grill winter squash until now. I wondered if it would even cook well over hot coals. And would it taste good?
Photo Credit : styled and photographed by Liz Neily
The answer: yes and yes. Tossing thin half-moon slices with a bit of oil, salt, pepper, and maple syrup before grilling gives them a savory, caramelized crust (just be sure to turn and move them around the grill so they don’t burn). Pair them with a lean flank steak, which cooks in the same amount of time. And for color and contrast, add a streamlined chimichurri-style sauce, the zingy staple of Argentine steakhouses.
Get the Recipe: Grilled Flank Steak & Butternut Squash
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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