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Ingredients

• 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

Description

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.

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