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Grilled Flank Steak and Zucchini with Chimichurri

Prep Time30 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time50 minutes
Servings: 4 people

Equipment

  • BBQ or Gas Grill

Ingredients

  • 1 1/2 lb Flank Steak
  • 2 zucchini
  • 2 yellow crookneck squash
  • 1/4 cup minced Italian parsley
  • 1/4 cup minced cilantro
  • 1 clove garlic, pressed
  • 1 tbsp capers, drained and roughly chopped
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil, approx
  • 1 pinch red chili flakes
  • kosher salt
  • freshly ground black pepper

Instructions

  • Preheat gas grill or prepare charcoal BBQ for grilling. Season steak with salt and pepper on both sides.
  • Slice zucchini and squash lengthwise and spread on platter. Brush lightly with olive oil and season with salt and pepper.
  • Combine parsley, cilantro, garlic, capers, vinegar, chili flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in small mixing bowl. Add approximately 2 1/2 tablespoons olive oil, mixing well to combine. Leave at room temperature for flavors to meld.
  • Grill steak approx 6 minutes per side depending on desired temperature. Remove from grill and allow to rest while you grill the squash, which takes about 2 minutes per side.
  • Slice steak against the grain and serve alongside zucchini drizzling both with chimichurri.
  • Chimmichurri can be made several hours ahead, cover and leave at room temperature.