pecan crusted skirt steak

pecan crusted skirt steak

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  • Total Time


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  • ½

    tbsp evoo

  • lb skirt steak,trimmed

  • kosher salt and freshly dround pepper

  • ¾

    cup pecan pieces

  • 2

    tbsp cold butter, cut into small pieces

  • 2

    tsp honey

  • tsp roughly chopped fresh rosemary


positio 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 oil. if necessary, cut the steak crosswise ito 8 pieces 8-10 inches long. arrange the steak on the baking sheet in a single layerand season with 1 tsp salt and 1/4 tsp pepper. put the pecans, butter,honey, rosemary and 1/4 tsp salt and 1/4 tsp pepper in a food processor and pulse until thewell combined and the pecans are finely chopped. broil the steak until lightly browned, 3-4 minutes. flip it and broil until its cooked nearly to your liking,about 3 miniutes more for mediu, rare. spread the pecan mixture over the steak patting with the back of a spoon to help it adhere. continue broiling until the pecan coating is toasted and fragrant, 1-2 miutes. set the steak aside to rest for 5 minutes. thinly slice the steak against the grain and transfer to plates. if th coating falls off the steak as you are slicing it, spoon it over the top.


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