Braised Skirt Steak with Artichoke

Braised Skirt Steak with Artichoke

10
Jeff 59

"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 h {{adjustedServings}} servings 484 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1546 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

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

10
  1. 14 Ratings

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I changed this recipe quite a bit, but it turned out fabulous and I wanted to thank Jeff. This is the first time I have ever reviewed a recipe. I made the changes because I didn't have all the...

I can't understand why this recipe doesn't have a "hundred" reviews. It's like a hidden little gem. I call it my pantry recipe because everything was on hand with a short walk to my personal ...

I COOKED THIS ENTIRELY ON THE STOVE. ADDED SWEET MARSALA WHEN THICKENING THE SAUCE. USED FRESH CARROTS SLICED VERY THIN AND BOILED IN SOME BEEF BROTH IN THE MICROWAVE. USED LOTS OF GARLIC AND...