Friday, July 22, 2011

Where the Heck I've Been: Parents and Pecan-Crusted Skirt Steak

I know. You thought I'd run away from home or had my power disconnected didn't you? Nope. You're not that lucky. I've just been busy.

My parents came for a visit last weekend. So before they arrived, of course, I had to clean, so they didn't see that normally we live in filth and squalor.

I had to give the dog a bath so he smelled good. (He wouldn't speak to me for a good while.)

You're dead to me.
Then they got here and we dragged them all over creation.

We took them downtown.

We took them to Airlie Gardens.

We took them to Thalian Hall.

We brought them home.

This is why Dinky got a bath. He does love a lap and a glass of vino.
In between we ate a lot of ice cream and had a nice visit. I fed them once. For their dinner here, I made Pecan-Crusted Skirt Steak. It's one of my slightly modified old standby dinners from Fine Cooking. Easy as all get-out, fast and tasty. And I didn't take  pictures because I was distracted.

Turn a gas grill to high (or you can do this under the broiler, just watch it more closely or the top will burn).

Go back in the house and dump 3/4 cup of pecans, 2 Tbs. of cold butter, 2 tsp. of honey and 1 1/2 tsp of fresh rosemary into a food processor. Whirl it around until the pecans are finely chopped and the mixture is kind of pasty.

Put the skirt steak on a baking sheet with sides or a small roasting pan lined with foil and topped with parchment. Sprinkle the steak with kosher salt and pepper on both sides, and then spread the pecan mixture on the top side of the steak.

Put the steak on the grill and cook for about 4 - 5 minutes, or until the steak is browned but still a little pink in the middle. Set it aside to rest for 5 minutes, then cut it across the grain. If the crust falls off, just scoop it back on the meat. I like serving this with baked sweet potatoes and roasted asparagus.

If you would like to serve it to your parents, here's the .pdf.

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