Pecan Crusted Skirt Steak

Pecan Crusted Skirt Steak is a delicious and flavorful dish that combines the richness of pecans with the tenderness of skirt steak.

To make Pecan Crusted Skirt Steak, you start by positioning an oven rack and preheating the broiler. Then, you line a baking sheet with foil and grease it with olive oil. If needed, you cut the skirt steak into pieces and arrange them on the baking sheet, seasoning them with salt and pepper.

In a food processor, you combine pecan pieces, cold butter, honey, chopped fresh rosemary, salt, and pepper. Pulse the mixture until it is well combined and the pecans are finely chopped. This creates a flavorful and nutty coating for the steak.

Next, you broil the steak until it is lightly browned, flipping it to ensure even cooking. Once the steak is nearly cooked to your desired level of doneness, you spread the pecan mixture over the steak, pressing it gently with a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, creating a crunchy and flavorful crust.

After removing the steak from the oven, let it rest for a few minutes to allow the juices to redistribute. Then, thinly slice the steak against the grain, which helps to ensure tenderness. Transfer the sliced steak to plates and if any pecan coating falls off during slicing, you can spoon it over the top for an extra burst of flavor.

Pecan Crusted Skirt Steak is a delightful dish that combines the nuttiness of pecans with the juicy and tender skirt steak, creating a mouthwatering meal that is sure to impress.

SERVES: 4

INGREDIENTS:

• 1/2 Tbs. olive oil
• 1 1/2 lb. skirt steak, trimmed
• 2 tsp. kosher salt
• 1/2 tsp. 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

INSTRUCTIONS:

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 tsp. salt, and 1/4 tsp. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 510 CALORIES | 36G PROTEIN | 6G CARB |39G TOTALFAT | 11G SAT FAT | 20G MONOFAT|
  6G POLY FAT | 100MG CHOL |680MG SODIUM | 2G FIBER

NOTE:

• This main course is just right with coleslaw or with steamed broccoli served with a few lemon wedges on the side.