Grilled Flank Steak & Butternut Squash with Chimichurri-Style SaucePhoto Credit : styled and photographed by Liz Neily
As 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?
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.