Pecans give the steak a crunchy, toasty crust in this quick main course. Serve it with coleslaw, or steamed broccoli served with a few lemon wedges on the side.
- 1/2 tablespoon olive oil
- 1-1/2 pound skirt steak, trimmed
- Kosher salt and freshly ground black pepper
- 3/4 cup pecan pieces
- 2 tablespoons cold butter, cut into small pieces
- 2 teaspoons honey
- 1-1/2 teaspoons roughly chopped fresh rosemary
- 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 season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor and pulse until well combined and the pecans are finely chopped.
- 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.
- 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.