Braised Skirt Steak with Artichoke

Name: Braised Skirt Steak with Artichoke
Prep time: 10 min
Cuisine: allrecipes.com
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

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

Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 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.