1/2 tablespoon olive oil 2 tablespoons cold butter, cut into small pieces
6 8 oz skirt steak, trimmed item#2821 2 tablespoons honey
Kosher salt and freshly ground black pepper 1-1/2 tablespoon roughly chopped fresh rosemary
3/4 cup pecan pieces  


1. Position an oven rack about 6 inches from the broiler and heat the broiler on high. 
2. Line a large rimmed baking sheet with foil and grease the foil with the oil.
3. If necessary, cut the steak crosswise into pieces 8 to 10 inches long.
4. Arrange the steak on the baking sheet in a single layer and season with 1 tablespoon salt and 1/4 tablespoon pepper.
5. Put the pecans, butter,honey, rosemary, 1 tablespoon salt, and 1/4 tablespoon pepper in a food processor and pulse until well combined and the pecans are finely chopped. 
6. 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. 
7. 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 streak aside to rest for 5 minutes. 
8. 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.