Pecan-Crusted Skirt Steak
Recipe from Fine Cooking Magazine

Pecans give the steak a crunchy, toasty crust in this quick main course. Serve it with coleslaw, or steamed broccoli served with a few lemon wedges on the side.


Pecan-Crusted Skirt Steak

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Servings: Serves four
Related Categories: Beef, Dinner, Quick and Easy
 
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Ingredients
  • 1/2  tablespoon
    olive oil
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  • 1-1/2  pound
    skirt steak, trimmed
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  •  
    Kosher salt and freshly ground black pepper
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  • 3/4  cup
    pecan pieces
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  • 2  tablespoons
    cold butter, cut into small pieces
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  • 2  teaspoons
    honey
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  • 1-1/2  teaspoons
    roughly chopped fresh rosemary
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Directions
1.
Position an oven rack about 6 inches from the broiler and heat the broiler on high.
2.
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 teaspoon salt, and 1/4 teaspoon pepper in a food processor and pulse until well combined and the pecans are finely chopped.
3.
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.
4.
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.

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Korean-Style Marinated Skirt Steak

I like to sear this one, but it's equally delicious grilled; just be sure to oil the grill first so the meat doesn't stick.

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