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Braised Skirt Steak with Artichoke
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Tender steak with artichokes and zesty marinated veggies - perfect for any occasion!
Ingredients:
  • 1 cube beef bouillon
  • 0.5 cup boiling water
  • 2 tablespoons olive oil
  • 1 pound tenderized skirt steak
  • 1 pinch salt
  • 1 cup marinated artichoke hearts, chopped, liquid reserved
  • 0.5 cup roasted red peppers, drained and chopped
  • 2 pickled jalapeno peppers, chopped
  • 0.5 cup pickled carrots, chopped
  • 1 teaspoon capers
  • 2 tablespoons prepared horseradish
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) for the perfect cooking temperature.
  • Dissolve beef bouillon cube in boiling water. Heat olive oil in an oven-safe Dutch oven over high heat. Season skirt steak with salt on both sides, then sear in the hot oil until browned on each side for about 2 minutes.
  • Combine beef bouillon, 1/4 cup artichoke juice, artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish in a Dutch oven. Bring to a boil, cover, and bake in the preheated oven until meat turns from red to light pink, approximately 30 minutes.
  • After taking out the skirt steak from the Dutch oven and covering it with foil to keep it warm, return the Dutch oven to the stove. Simmer uncovered over medium-high heat until the sauce thickens to your liking, approximately 10 minutes. Slice the skirt steak thinly and serve with the sauce.

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