Pecan-Crusted Skirt Steak

Pecan Crusted Skirt Steak

It is finally election day. Having slogged through the most miserable, acrimonious election cycle in the history of the USA, I’d say we all deserve a reward. I wish I could offer something truly useful, like a magic wand we could wave to start the whole thing over with candidates we actually believe in. But in the absence of a magic wand, how about a big old-fashioned steak dinner?

This easy skirt steak is adorned with an irresistible honey-sweetened, buttery-crunchy pecan topping, and it comes with the added benefit of possibly putting us into a food coma and making us forget our electoral woes. Our family enjoyed it recently as part of a spontaneous dinner-for-lunch when we had steak to use up one Sunday afternoon. It was so unexpectedly fancy to have a steak meal for lunch–especially one this pretty–that I got out the good china and set the table with candles. It apparently made quite the impression on my five-year-old daughter, who is still talking about it weeks later. (Not sure if it was the table setting or the steak she remembers most, but for me, it is definitely the steak.) Even my husband, when he saw I was going to blog about this recipe, said, “Ohhhhh, yeah. That was SO good.”

So, my friends, let’s eat, drink, and be merry, for today we vote. May God bless this food to our bodies, and this nation whose future we are determining.

Pecan-Crusted Skirt Steak

Course: Beef, Main Dish
Servings: 4


  • 1 1/2 lb. skirt steak, trimmed of excess fat
  • salt and pepper
  • 3/4 c. pecan pieces
  • 2 Tbsp. cold butter, cut into pieces
  • 2 tsp. honey
  • 2 tsp. fresh rosemary, chopped
  • 1 tsp. salt
  • 1/4 tsp. black pepper


  • Heat broiler on high and position oven rack about 6 inches from broiler. Line a large baking sheet with foil and spray generously with baking spray.
  • Season the steak with about 1 tsp. salt and 1/4 tsp. pepper
  • In a food processor, pulse the pecans, butter, honey, rosemary, salt, and pepper a few times until combined.
  • Broil the steak 3 minutes on each side. Spread pecan mixture on top and broil an additional 1-2 minutes, until pecans are lightly toasted.
  • Allow the steak to rest 5 minutes, then slice against the grain.


Adapted from Fine Cooking.

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