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Recipe

Pecan-Crusted Skirt Steak

Scott Phillips

Servings: four.

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

Ingredients

  • 1/2 Tbs. olive oil
  • 1-1/2 lb. skirt steak, trimmed
  • Kosher salt and freshly ground black pepper
  • 3/4 cup pecan pieces
  • 2 Tbs. cold butter, cut into small pieces
  • 2 tsp. honey
  • 1-1/2 tsp. roughly chopped fresh rosemary

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 350
      Fat (g): 39
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 100
      Sodium (mg): 680
      Carbohydrates (g): 6
      Fiber (g): 2
      Protein (g): 36

Preparation

  • Position an oven rack about 6 inches from the broiler and heat the broiler on high.
  • Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.
  • Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.
  • Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Serve with fresh coleslaw or Broccolini with Olives and Capers .

Reviews

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Reviews

  • butterscotch | 01/27/2017

    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.

  • JennPed | 01/09/2012

    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.

  • JennPed | 01/08/2012

    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.

  • szatlanta | 06/10/2011

    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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