steak with charred scallion chimichurri / grilled squash with lemon-chili vinaigrette

Equipment needed:  grill (see note below for alternate method), small mixing bowl

Finishing steps:

1. Preheat grill to med-high. While grill is heating, pour lemon vinaigrette base into the bottom of a small mixing bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.
2. Rub flank steak and baby squash medley with a generous amount of olive oil and season with salt & pepper.
3. Place flank steak on hot grill and cook 3-4 minutes, flip and cook another 2-3 minutes for medium rare, or longer to desired doneness. Set aside and tent with foil to rest.  Cooking times may vary depending on grill temperatures.
4. Once steak has finished, place squash medley on the hot grill.  Cook 3-5 minutes, turning occasionally.
5. Just before serving, slice flank steak across the grain and top with a dollop of grilled scallion chimichurri.  Arrange the grilled squash on bed of arugula and drizzle with the lemon-chili vinaigrette.

Notes:  A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.