Name: Modern Grilled Steak with Chimichurri & Summer Squash
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs sirloin steak, about 1-inch thick; 2 medium yellow summer squash, sliced lengthwise into 1/2-inch planks; 1 pint cherry tomatoes, whole; 1/3 cup extra-virgin olive oil, plus more for brushing; 1/4 cup red wine vinegar; 1 cup fresh flat-leaf parsley, tightly packed; 1/2 cup fresh cilantro, tightly packed; 3 garlic cloves; 1 small shallot, roughly chopped; 1/2 tsp crushed red pepper flakes; 1/2 tsp smoked paprika; Kosher salt, to taste; Freshly ground black pepper, to taste; Flaky sea salt, for finishing

Modern Grilled Steak with Chimichurri & Summer Squash

miradu

This Modern Grilled Steak with Chimichurri & Summer Squash is a celebration of bold, herby, smoky flavors—perfect for a summer evening. Juicy, perfectly grilled sirloin is sliced and served atop crisp-tender, char-marked summer squash, with the punch of a parsley-cilantro chimichurri brightening every bite. Grilled cherry tomatoes add pop and sweetness, while a final sprinkle of flaky salt enhances every element. This dish is designed for intermediate cooks who want to combine classic grilling with modern, vibrant flavors.

Ingredients

Instructions

Take the steak out of the fridge 20 minutes before cooking. Pat dry and season generously with kosher salt, black pepper, and smoked paprika on both sides. Drizzle lightly with olive oil.
Preheat a grill (or grill pan) to medium-high. Brush summer squash and cherry tomatoes lightly with olive oil and season with salt and pepper.
Grill steak for about 4-5 minutes per side for medium-rare (internal temp 130-135°F), or until desired doneness. Remove and let rest, loosely tented with foil, for 8-10 minutes.
While steak rests, grill the summer squash for 2-3 minutes per side until charred but still crisp. Grill cherry tomatoes in a grill basket or skewered for 4-5 minutes, until blistered and softened.
For the chimichurri: In a food processor, combine parsley, cilantro, garlic, shallot, red wine vinegar, crushed red pepper, and 1/3 cup olive oil. Pulse until finely chopped but not pureed. Season with salt and pepper to taste.
Slice steak against the grain. Arrange grilled squash on a platter, top with steak slices, scatter grilled tomatoes, and spoon chimichurri generously over the top.
Finish with a sprinkle of flaky sea salt and serve immediately.