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How to Make Braised Skirt Steak with Artichoke - A Step-by-Step Guide

Skirt steak is a flavorful and tender cut of beef that is perfect for braising. When cooked low and slow, it becomes incredibly tender and juicy, making it the ideal choice for a hearty and satisfying meal. In this recipe, we're pairing the delicious skirt steak with tender artichoke hearts, creating a delicious and impressive dish that is perfect for a special occasion or a cozy family dinner.

Braising is a cooking method that involves searing the meat to lock in the juices and then ...

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Ingredients

  • 1 cube beef bouillon
  • ½ cup boiling water
  • 2 tablespoons olive oil
  • 1 pound tenderized skirt steak
  • 1 pinch salt
  • 1 cup marinated artichoke hearts, chopped, liquid reserved
  • ½ cup roasted red peppers, drained and chopped
  • 2 pickled jalapeno peppers, chopped
  • ½ cup pickled carrots, chopped
  • 1 teaspoon capers
  • 2 tablespoons prepared horseradish

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 2
  • Yield: 2 servings

  • 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.

    • Nutrition

    484 cal.

    • Total Fat: 34g
    • Saturated Fat: 9g
    • Cholesterol: 71mg
    • Sodium: 1352mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 114mg
    • Calcium: 30mg
    • Iron: 4mg
    • Potassium: 482mg

    Categories

    Beef recipes
    Braised recipes
    Skirt steak recipes
    Artichoke recipes