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.
Preheat oven to 325 degrees F. Preheat grill to medium-high.
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.
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 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.
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.
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.
4 1/2 fat, 3 medium-fat protein, 1 vegetable