Pecan Crusted Skirt Steak

By á-168951

Ingredients

• Serves: 4
• 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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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, spoon it over the top.