Pecan-Crusted Skirt Steak

by Food Hound on July 25, 2012

in Main Dishes, Meat

Post image for Pecan-Crusted Skirt Steak
Flank steak and I have broken up.  We had a good run, but ultimately I wanted something more exciting, more flavorful.
That something is skirt steak.
I’ve moved on faster than you can say “why are the Kardashians famous?”
Seriously, why are they famous?
Back to steak.  Though I will never abandon the ribeye as my King of Steak, skirt steak is my new obsession.  It has FAT for FLAVOR, it cooks beautifully on the grill or under the broiler, it’s muy inexpensive, and you get to unroll it like a little scroll of parchment.  Fun to eat and to prepare.  What’s not to love?
This is the recipe that got me hooked on skirt steak months ago, and I’ve never looked back.  So rare it is (get it? rare? steak?) to find a recipe that is so simple yet so fabulously wonderful.  It’s sweet, savory, crunchy and tender all at once.  Plus, it’s steak.  
I know it’s kind of sacrilegious to broil meat in the summer when you can practically hear the grill singing “Start Me Up,” but you need to broil this to toast the topping and melt that butter into every fold in that sexy skirt.
Personally, I like this particular version of skirt steak at room temperature, but you could serve it to me warm, cold, on a train, on a plane, in a box, or with a fox, and I’d never say no.


Pecan-Crusted Skirt Steak
From Fine Cooking
Recipe type: Main Dish
Serves: 4
  • Olive oil
  • 1½ lb skirt steak
  • Kosher salt and freshly ground black pepper
  • ¾ c pecan pieces
  • 2 T cold butter, cut into small pieces
  • 2 t honey
  • 1½ t roughly chopped fresh rosemary
  1. Position an oven rack about 5 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 t salt and ¼ t pepper.  Put the pecans, butter, honey, rosemary, 1 t salt and ¼ t pepper in a food processor and pulse until well combined and the pecans are finely chopped.
  3. Broil the steak until lightly browned, 3-4 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, 1-2 minutes (watch out, it can burn quickly!!).  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.

{ 2 comments… read them below or add one }

Chris July 28, 2012 at 10:17 pm

So if you and Flank are over, do you care if I ask her out? 😉


Gerry @Foodness Gracious July 30, 2012 at 5:26 am

I too prefer skirt over flank, I’m sorry to hear you guys have parted 🙁


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