braised skirt steak with artichoke

Ingredients

• Servings: 2
• 1 cube beef bouillon
• 1/2 cup boiling water
• 2 tablespoons olive oil
• 1 pound tenderized skirt steak
• 1 pinch salt
• 1 cup marinated artichoke hearts, chopped, liquid reserved
• 1/2 cup roasted red peppers, drained and chopped
• 2 pickled jalapeno peppers, chopped
• 1/2 cup pickled carrots, chopped
• 1 teaspoon capers
• 2 tablespoons prepared horseradish

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.