Pecan-Crusted Skirt Steak
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.
Serve with fresh coleslaw or Broccolini with Olives and Capers.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 98
, pp. 87
March 5, 2009