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Braised Skirt Steak with Artichoke The Best Recipes

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Braised Skirt Steak with Artichoke

"Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat. "

Ingredients :

  • 1 cube beef bouillon
  • 1/2 cup boiling water
  • 2 tablespoons olive oil
  • 1 pound tenderized skirt steak
  • 1 pinch salt
  • 1 cup marinated artichoke hearts, chopped, liquid reserved
  • 1/2 cup roasted red peppers, drained and chopped
  • 2 pickled jalapeno peppers, chopped
  • 1/2 cup pickled carrots, chopped
  • 1 teaspoon capers
  • 2 tablespoons prepared horseradish

Instructions :

Prep : 15M Cook : 2M Ready in : 1H
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
  • Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
  • Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

Notes :

  • Use pickled carrots from a can of Mexican-style marinated onions, carrots, and jalapenos.

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