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.

Jeff
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Tips

Use pickled carrots from a can of Mexican-style marinated onions, carrots, and jalapenos.

Nutrition Facts

484 calories; 30.9 g protein; 16.4 g carbohydrates; 71.4 mg cholesterol; 1352.2 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2009
I changed this recipe quite a bit but it turned out fabulous and I wanted to thank Jeff. This is the first time I have ever reviewed a recipe. I made the changes because I didn't have all the exact ingredients. I used top sirloin steaks instead of the flank steak. I didn't have jalepenos or pickled carrots so I substituted sliced mushrooms for those. Also I used canned artichoke hearts instead of marinated. I cooked the entire recipe on the stove top at low heat for health reasons. I added a little chopped garlic on top of the steaks (from a jar). With all these changes the result was gourmet delicious. My husband and son and I enjoyed it immensely. The horseradish really made the taste scrumptious. Thanks Jeff for a great idea. We will definitely make this again. Read More
(12)

Most helpful critical review

Rating: 3 stars
12/06/2011
I made this almost as written. I did not have the pickled carrots so I sliced some carrots and cooked in beef broth in the microwave until soft. I also used canned artichoke hears and canned jalapeno peppers since that is what I had on hand. I was super excited to try this recipe as I was trying to find something to make with the beef I had and the ingredients in my pantry that was different than the old stand by stroganoff or beef stew. While this was easy to make I found it quiet sour and the boiled beef eh. I am not sure the pickeled carrots would have improved the flavor as the sourness from the capers and the artichokes was in of themselves strong. I like that most of the time but I did pair this with some green beans cooked with bacon and onions and that seems to help...maybe add some bacon??? I may make again but not likely. Read More
(2)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/16/2009
I changed this recipe quite a bit but it turned out fabulous and I wanted to thank Jeff. This is the first time I have ever reviewed a recipe. I made the changes because I didn't have all the exact ingredients. I used top sirloin steaks instead of the flank steak. I didn't have jalepenos or pickled carrots so I substituted sliced mushrooms for those. Also I used canned artichoke hearts instead of marinated. I cooked the entire recipe on the stove top at low heat for health reasons. I added a little chopped garlic on top of the steaks (from a jar). With all these changes the result was gourmet delicious. My husband and son and I enjoyed it immensely. The horseradish really made the taste scrumptious. Thanks Jeff for a great idea. We will definitely make this again. Read More
(12)
Rating: 5 stars
06/16/2009
I changed this recipe quite a bit but it turned out fabulous and I wanted to thank Jeff. This is the first time I have ever reviewed a recipe. I made the changes because I didn't have all the exact ingredients. I used top sirloin steaks instead of the flank steak. I didn't have jalepenos or pickled carrots so I substituted sliced mushrooms for those. Also I used canned artichoke hearts instead of marinated. I cooked the entire recipe on the stove top at low heat for health reasons. I added a little chopped garlic on top of the steaks (from a jar). With all these changes the result was gourmet delicious. My husband and son and I enjoyed it immensely. The horseradish really made the taste scrumptious. Thanks Jeff for a great idea. We will definitely make this again. Read More
(12)
Rating: 5 stars
05/24/2011
I can't understand why this recipe doesn't have a "hundred" reviews. It's like a hidden little gem. I call it my pantry recipe because everything was on hand with a short walk to my personal "store". I used beef stock instead of cubes and canned artichoke hearts instead of marinated a half can of green chili's instead of pickled jalapeno's because that's what I had on hand. I used 2 chuck steaks that I wanted to used up because I left them in the freezer too long I'm sure we have all done that from time to time! So I was looking for a dish with a host of strong flavors to compensate for any loss of flavor to the meat and this really fit the bill. Other than those minor changes I made this just like the author presented. My husband loves horseradish and the aroma comng from the oven was driving him crazy before it was served. After it was served we agreed this would go into my book of favorite recipes. Thanks so much for offering it. Read More
(8)
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Rating: 5 stars
03/01/2010
I COOKED THIS ENTIRELY ON THE STOVE. ADDED SWEET MARSALA WHEN THICKENING THE SAUCE. USED FRESH CARROTS SLICED VERY THIN AND BOILED IN SOME BEEF BROTH IN THE MICROWAVE. USED LOTS OF GARLIC AND SEASONINGS. Read More
(7)
Rating: 5 stars
01/25/2011
Really good Jeff. I do it over a bed of wild rice. My wife and I get cravings for this dish from time to time. That's the real test of a recipe! My compliments. Read More
(4)
Rating: 5 stars
10/20/2011
This was delish!!! I did not add the jalapeno peppers because mom can not have them and pickled carrots could not find. Was still great. We all loved it and will be making it again. It's a keeper. Read More
(3)
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Rating: 3 stars
12/05/2011
I made this almost as written. I did not have the pickled carrots so I sliced some carrots and cooked in beef broth in the microwave until soft. I also used canned artichoke hears and canned jalapeno peppers since that is what I had on hand. I was super excited to try this recipe as I was trying to find something to make with the beef I had and the ingredients in my pantry that was different than the old stand by stroganoff or beef stew. While this was easy to make I found it quiet sour and the boiled beef eh. I am not sure the pickeled carrots would have improved the flavor as the sourness from the capers and the artichokes was in of themselves strong. I like that most of the time but I did pair this with some green beans cooked with bacon and onions and that seems to help...maybe add some bacon??? I may make again but not likely. Read More
(2)
Rating: 4 stars
09/27/2011
Loved it - would leave out the jalapeno next time just because the kids thought it was a little spicy. However they loved it! Read More
(2)
Rating: 4 stars
09/02/2011
I would have given this 5 stars except that it turned out too salty. Will absolutely try this one again but will use no salt or reduced salt beef stock instead of bullion. Will rinse the capers and the jalapenos and use a lighter hand when salting the steak. I didn't use pickled carrots either (fresh cut). Served it with frizzled leaks on top and a side salad. Family loved it. There were no leftovers (always a sign of a good recipe). Thanks Jeff Read More
(2)
Rating: 2 stars
08/03/2014
Made as written Was disappointing:( Read More