Braised Skirt Steak with Artichoke

Braised Skirt Steak with Artichoke

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Jeff
Recipe by  Jeff

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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.

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Reviews (9)

Rate This Recipe
LORRIER
11

LORRIER

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 exact ingredients. I used top sirloin steaks instead of the flank steak. I didn't have jalepenos or pickled carrots, so I substituted sliced mushrooms for those. Also I used canned artichoke hearts instead of marinated. I cooked the entire recipe on the stove top at low heat for health reasons. I added a little chopped garlic on top of the steaks (from a jar). With all these changes, the result was gourmet delicious. My husband and son and I enjoyed it immensely. The horseradish really made the taste scrumptious. Thanks, Jeff, for a great idea. We will definitely make this again.

elizabeth32
8

elizabeth32

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 "store". I used beef stock instead of cubes and canned artichoke hearts instead of marinated, a half can of green chili's instead of pickled jalapeno's because that's what I had on hand. I used 2 chuck steaks that I wanted to used up because I left them in the freezer too long, I'm sure we have all done that from time to time! So I was looking for a dish with a host of strong flavors to compensate for any loss of flavor to the meat and this really fit the bill. Other than those minor changes I made this just like the author presented. My husband loves horseradish and the aroma comng from the oven was driving him crazy before it was served. After it was served, we agreed this would go into my book of favorite recipes. Thanks so much for offering it.

RON D
7

RON D

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 SEASONINGS.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 33.8 g
  • 52%
  • Carbs
  • 16.4 g
  • 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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