Pecan-Crusted Skirt Steak

Pecan-Crusted Skirt Steak
Photo by Scott Phillips


  • ¾ cup pecan pieces
  • 1-½ lb. skirt steak, trimmed
  • ½ Tbs. olive oil
  • 2 Tbs. cold butter, cut into small pieces
  • 1-½ tsp. roughly chopped fresh rosemary
  • 2 tsp. honey
  • Kosher salt and freshly ground black pepper

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 seas...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network