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Pecan-Crusted Skirt Steak


Serves four.

  • by from Fine Cooking
    Issue 98

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

  • 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

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.

Serving Suggestions

Serve with fresh coleslaw or Broccolini with Olives and Capers.

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

Photo: Scott Phillips

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.

I wanted to give this a high rating and had high expectations for the recipe. However, the topping did not turn out well for us at all. I followed the recipe to a T, but think the salt amount was off? The balance of salty to sweet was way out of balance. (note - I did use unsalted butter, so the only salt in the topping was what was called for) I'm not giving up on this one and will certainly try again, while adjusting the salt and honey ratios. Definitely had my mouth watering when I first saw the recipe! On a more positive note, I had to start the steak in my grill pan due to other items in the oven, but followed the timing as suggested in the recipe. I finished it off under the broiler as directed and the meat came out perfectly! We simply just scraped off the topping this time around.

This is such a delicious dish! Very quick to make and quite tasty. The steak stayed moist, the topping was so savory and it just melts in your mouth. The flavors reminded me of the holidays. Great recipe!!

This is fantastic and incredibly quick to make. The topping is especially wonderful.

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