Food

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.

By Amy Traverso

Aug 05 2020

Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce

Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce

Photo 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?

Grilled Flank Steak & Butternut Squash with Chimichurri-Style Sauce
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