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Grilled Hanger Steak with Stuffed Squash Blossoms & Crispy Onions
Grilled Hanger Steak with Stuffed Squash Blossoms & Crispy Onions
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From: EatingWell Magazine, July/August 2019
Hanger steak is inherently tender and has great flavor. Here it's grilled and paired with a side of stuffed squash blossoms that are baked rather than getting the more typical battered-and-fried treatment.
- By: Charlie Foster
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup chopped fresh parsley
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon grated lemon zest
- 1½ teaspoons lemon juice
- 1 small clove garlic, grated
- ½ teaspoon anchovy paste
- ⅛ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper, divided
- ¼ cup toasted fresh breadcrumbs
- 2 medium zucchini (about 12 ounces total), shredded
- 1 tablespoon butter
- 2 shallots, minced
- ¼ cup crème fraîche
- 1 teaspoon chopped fresh tarragon
- Pinch of cayenne pepper
- 12 squash blossoms
- 1 pound hanger or flank steak, trimmed
- ¼ cup store-bought crispy onions
Preparation
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Prep
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Ready In
- Preheat oven to 325°F. Preheat grill to medium-high.
- Combine parsley, 2 tablespoons oil, lemon zest, lemon juice, garlic, anchovy paste, crushed red pepper and ¼ teaspoon each salt and pepper in a medium bowl. Stir in breadcrumbs and set aside.
- Place zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible. Heat butter in a medium skillet over medium heat. Add shallots and cook until soft but not browned, about 30 seconds. Add the zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Transfer to a bowl and stir in crème fraîche, tarragon and cayenne.
- Carefully open squash blossoms without tearing the petals and remove the stamens. If stems are attached, trim to ¼ inch. Stuff each blossom with about 1 tablespoon of the zucchini mixture, gently closing the petals around the filling. Arrange on a baking sheet and drizzle with the remaining 2 tablespoons oil.
- Season steak with the remaining ¼ teaspoon each salt and pepper. Grill for 2 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 10 minutes.
- Meanwhile, bake the squash blossoms until the filling is hot and bubbly, 10 to 12 minutes.
- Slice the steak, top with the onions and the reserved parsley sauce, and serve with the squash blossoms.
- Serving size: 3 oz. steak, 3 squash blossoms & 2 Tbsp. sauce
- Per serving: 464 calories; 33 g fat(11 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 73 mcg folate; 90 mg cholesterol; 4 g sugars; 0 g added sugars; 1,824 IU vitamin A; 41 mg vitamin C; 105 mg calcium; 3 mg iron; 505 mg sodium; 685 mg potassium
- Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (36% dv)
- Carbohydrate Servings: 1
- Exchanges: 4½ fat, 3 medium-fat protein, 1 vegetable
