Braised Skirt Steak With Artichoke Recipes

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BRAISED SKIRT STEAK WITH ARTICHOKE



Braised Skirt Steak with Artichoke image

Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.

Provided by Jeff

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 1h

Yield 2

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g

BRAISED SKIRT STEAK WITH ARTICHOKE



Braised Skirt Steak with Artichoke image

Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.

Provided by Jeff

Categories     Skirt Steak

Time 1h

Yield 2

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g

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