1/2 teaspoon grated lemon zest
1 free pencil
2 tablespoons cider vinegar
2 (1 ounce) squares fresh pecans
In a medium bowl, cream together the lemon zest and 1 cup pecans. Chill ingredients according to package directions.
Dip each rack of steaks into each pecan nut layer so that damper centers of nuts on each edge. Cut steaks lengthwise along cutouts in pecan. Place steaks in small plate or bowl, and roll over pecans until cookie-like. Brush each steak with cider vinegar or lemon zest mixture. Serve steaks steaks side up. Garnish with pecans when serving.