Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce
Spice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable with this grilled flank steak paired with butternut squash and a chimichurri-style sauce.
Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce
Photo Credit : styled and photographed by Liz NeilySpice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable with this grilled flank steak paired with butternut squash and a chimichurri-style sauce.
Yield:
4 servingsFor the steak and squash
Ingredients
1 ½ pounds flank steak
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 medium butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into ¼-inch-thick half-moons
3 tablespoons olive oil, plus more for grate
2 tablespoons maple syrup (any grade)
Instructions
Pat the flank steak dry and place on a rimmed baking sheet. Use a sharp knife to make a series of long, very shallow, perpendicular cuts spaced about 1 inch apart, as if carving a grid on the surface. Repeat on the other side of the meat. Season all over with 1 teaspoon salt and ½ teaspoon pepper; let sit at room temperature for about 30 minutes. Meanwhile, preheat a gas or charcoal grill for direct, medium-high heat (about 375°).
Next, prepare the squash: In a large bowl, coat the squash slices with 3 tablespoons olive oil, maple syrup, 1 teaspoon salt, and ½ teaspoon pepper. Toss well to coat.
Grill the steak and squash together. Cook the steak undisturbed for 3 to 4 minutes per side to reach medium-rare. Cook the squash for 8 to 10 minutes total, turning frequently and moving the slices around the grill to avoid burning. Transfer everything to a clean rimmed baking sheet to cool while you make the sauce.
For the sauce
Ingredients
½ cup red wine vinegar
½ small red onion, finely chopped
3 medium garlic cloves, finely chopped
½ –1 teaspoon red chili flakes
1 teaspoon kosher salt
½ cup extra-virgin olive oil
¾ cup finely chopped flat-leaf parsley
Instructions
In a medium-size bowl, whisk together vinegar, onion, garlic, chili flakes, and salt. Whisk in the olive oil to blend. Just before serving, use a fork to whisk in the parsley.
Slice the steak thinly against the grain. Serve the steak and squash on a platter, drizzled with chimichurri. Serve extra sauce on the side.
