Grilled Hanger Steak with Stuffed Squash Blossoms & Crispy Onions

Directions

• Step 1

  Preheat oven to 325 degrees F. Preheat grill to medium-high.

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• Step 2

  Combine parsley, 2 tablespoons oil, lemon zest, lemon juice, garlic, anchovy paste, crushed red pepper and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in breadcrumbs and set aside.

• Step 3

  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.

• Step 4

  Carefully open squash blossoms without tearing the petals and remove the stamens. If stems are attached, trim to 1/4 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.

• Step 5

  Season steak with the remaining 1/4 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.

• Step 6

  Meanwhile, bake the squash blossoms until the filling is hot and bubbly, 10 to 12 minutes.

• Step 7

  Slice the steak, top with the onions and the reserved parsley sauce, and serve with the squash blossoms.