A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course.
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Serve with fresh coleslaw or Broccolini with Olives and Capers .
A brilliantly simple and very tasty recipe.I make it often and usually with flap meat, a thin cut that's a bit thicker than skirt steak. If you make a big batch of the topping and freeze it for future use, you can have dinner on the table in just a few minutes.
Followed the recipe exactly. I did however, salt the steak before putting on the topping. Definitely give this a try. Everyone enjoyed it. It is very easy and comes together quickly.
Followed the recipe exactly. I did however, salt the steak on both sides and before putting on the topping. Definitely give this a try. Everyone enjoyed it.
Very quick and easy! My husband said I should cut back on how much pecan crust I had on it, but I loved it just as is.
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