Braised Skirt Steak with Artichoke

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 484 Calories

Ingredients

• 1 pinch salt
• ½ cup boiling water
• 2 tablespoons olive oil
• 1 cube beef bouillon
• 2 tablespoons prepared horseradish
• 1 teaspoon capers
• ½ cup roasted red peppers, drained and chopped
• 2 pickled jalapeno peppers, chopped
• 1 pound tenderized skirt steak
• 1 cup marinated artichoke hearts, chopped, liquid reserved
• ½ cup pickled carrots, chopped

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.