/pecan-crusted skirt- Beef Steak
pecan-crusted skirt beef steak

pecan-crusted skirt- Beef Steak

Pecan Crusted Skirt- Beef Steak: A blend of chopped pecans, honey, butter, and rosemary give broiled skirt
steak a crunchy, toasty crust. Beef Steak recipe.

11/2 tsp. olive oil
11/2 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
11/2 tsp. roughly chopped fresh
rosemary

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 it, spoon it over the top.
—Liz Pearson

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