Braised Skirt Steak With Artichoke Recipe

Name: Braised Skirt Steak With Artichoke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cube beef bouillon; 1/2 cup boiling water; 2 tablespoons olive oil; 1 pound tenderized skirt steak; 1 pinch salt; 1 cup marinated artichoke hearts, chopped, liquid reserved; 1/2 cup roasted red peppers, drained and chopped; 2 pickled jalapeno peppers, chopped; 1/2 cup pickled carrots, chopped; 1 teaspoon capers; 2 tablespoons prepared horseradish

Servings: persons

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

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.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cube beef bouillon, 1/2 cup boiling water, 2 tablespoons olive oil, 1 pound tenderized skirt steak, and more.

Yes, Braised Skirt Steak With Artichoke falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Skirt Steak With Artichoke

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions