Pecan Crusted Skirt Steak

Pecan Crusted Skirt Steak
Adapted from keyingredient.com
Pecan Crusted Skirt Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

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

Directions

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.

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