A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.