Print Recipe

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.