Rating: 4.5 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

15 mins
45 mins
1 hr
2 servings


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


Instructions Checklist
  • 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.


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

Nutrition Facts

484 calories; protein 30.9g; carbohydrates 16.4g; fat 33.8g; cholesterol 71.4mg; sodium 1352.2mg. Full Nutrition