Categories: Meals
Ingredients
- 1 cup chopped fresh parsley
- 4 tbsp. olive oil, divided
- 1/2 tsp grated lemon zest
- 1 1/2 tsp lemon juice
- 1 small garlic clove, grated
- 1/8 tsp crushed red pepper
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/4 cup toasted fresh breadcrumbs
- 2 medium zucchini, shredded
- 1 tbsp. butter
- 2 shallots, minced
- 1/4 cup crème fraiche
- 1 tsp chopped fresh tarragon
- Pinch of cayenne pepper
- 12 squash blossoms
- 1 lb. hanger or flank steak, trimmed
- 1/4 cup store-bought crispy onions
Directions
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Preheat oven to 325. Preheat grill to medium-high.
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Combine parsley, 2 tbsp. oil, lemon zest and juice, garlic, crushed red pepper and 1/4 tsp each salt and pepper in a medium bowl. Stir in breadcrumbs and set aside.
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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 fraiche, tarragon and cayenne.
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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 tbsp. of the zucchini mixture, gently closing the petals around the filling. Arrange on a baking sheet and drizzle with the remaining 2 tbsp. oil.
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Season steak with the remaining 1/4 tsp 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.
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Meanwhile, bake the squash blossoms until the filling is hot and bubbly, 10-12 minutes.
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Slice the steak, top with the onions and the reserved parsley sauce, and serve with the squash blossoms.