Braised Skirt Steak with Artichoke

Braised Skirt Steak with Artichoke

10
Jeff 60

"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

1 h servings 484 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

10
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

I made this almost as written. I did not have the pickled carrots, so I sliced some carrots and cooked in beef broth in the microwave until soft. I also used canned artichoke hears and canned ...

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...

This was delish!!! I did not add the jalapeno peppers because mom can not have them, and pickled carrots could not find. Was still great. We all loved it and will be making it again. It's a ke...

Really good, Jeff. I do it over a bed of wild rice. My wife and I get cravings for this dish from time to time. That's the real test of a recipe! My compliments.

I made this almost as written. I did not have the pickled carrots, so I sliced some carrots and cooked in beef broth in the microwave until soft. I also used canned artichoke hears and canned ...

Loved it - would leave out the jalapeno next time, just because the kids thought it was a little spicy. However, they loved it!

I would have given this 5 stars except that it turned out too salty. Will absolutely try this one again but will use no salt or reduced salt beef stock instead of bullion. Will rinse the caper...

Made as written, Was disappointing :(