You know when you deliberately avoid a particular band because your ex used to love them and you’ve made an unbreakable association? Well, that’s exactly what I did with chimichurri, except I avoided it because I associated it with meat. In reality, chimichurri is a delicious salsa that belongs on many vegan plates (especially mine), but particularly on these seared butternut steaks.

Ingredients

For the steaks:

• 1 large butternut squash 
• 2 teaspoons olive oil
• 1 tablespoon liquid smoke 
• 1 garlic clove, crushed or finely grated

For the chimichurri:

• 1 large bunch of cilantro 
• 1 large bunch of parsley 
• 3 garlic cloves, peeled 
• Juice of 2 limes
• 1/2 cup (120 ml) extra-virgin olive oil
• Sea salt flakes and freshly ground black pepper 

Instructions

Place all the ingredients for the chimichurri in a blender or food processor with 1 teaspoon of salt and 1/2 teaspoon of black pepper and pulse-blend until you have a chunky salsa.

For the steaks, using a sharp knife, remove the rounded bulb end from the butternut squash and reserve for another recipe.

Take the cylindrical part of the butternut squash, peel it, then slice lengthwise into 4 steaks. Score diamonds on both sides of each piece of butternut.

Heat a large frying pan—or you may need two pans—over medium-low heat and add 1 teaspoon of the olive oil. Once hot, add the squash steaks. Cook for 20 minutes, flipping the steaks every few minutes. While the steaks cook, whisk together the remaining olive oil, liquid smoke, and garlic with a pinch more each of salt and pepper.

Once the steaks are just fork-tender, brush with the liquid smoke mixture and fry for another 30 to 60 seconds on each side, making sure the garlic doesn’t burn.

Once the butternut steaks are cooked through and golden brown, drizzle with the chimichurri. Serve with a side of fries and the remaining chimichurri.