Skip to main content New this month
Get the Allrecipes magazine

Braised Skirt Steak with Artichoke

Rated as 4.4 out of 5 Stars

"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. "
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 484 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Nutrition Facts


Per Serving: 484 calories; 33.8 g fat; 16.4 g carbohydrates; 30.9 g protein; 71 mg cholesterol; 1546 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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...

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 ...

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...

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 ke...

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.

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 ...

Loved it - would leave out the jalapeno next time, just because the kids thought it was a little spicy. However, they loved it!

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 caper...

I followed the recipe pretty close. I used beef broth instead of bullion and I used the carrots I had out of the Pickled Jalapenos and Carrots recipe I had in the fridge from this site. The me...