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.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


Recipe Summary test

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

464 calories; protein 27.1g; carbohydrates 13.4g; dietary fiber 1.9g; sugars 3.6g; fat 33.2g; saturated fat 11.4g; cholesterol 90.4mg; vitamin a iu 1824.2IU; vitamin c 41.3mg; folate 72.6mcg; calcium 104.9mg; iron 3.3mg; magnesium 51.5mg; potassium 685.2mg; sodium 505.1mg.