Braised Skirt Steak With Artichoke
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
61
Spice
61
Sweetness
58
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water (boiling)2 tbsps
Olive Oil450 g
Skirt Steak (tenderized)1 pinch
Salt1 tsp
Capers2 tbsps
Prepared HorseradishDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Dissolve beef boullion cube in boiling water
3
Heat the olive oil in an oven-safe Dutch oven over high heat
4
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
5
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
6
Bring to a boil, then cover, and place into the preheated oven
7
Bake until the meat has turned from red to light pink in the center, about 30 minutes
8
Remove the skirt steak from the Dutch oven, cover with foil, and keep warm
9
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
10
Slice the skirt steak thinly, and serve with the reduced sauce