Yesterday I went in for my first yearly “I’m getting old” checkup, and the doctor told me that my cholesterol was through the roof. by way of the floor? In any case, it was quite low. And since I am in excellent health, I figured I should treat myself to some meat to celebrate.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cube beef bouillon
- ½ cup boiling water
- 2 tablespoons olive oil
- 1 pound tenderized skirt steak
- 1 pinch salt
- 1 cup marinated artichoke hearts, chopped, liquid reserved
- ½ cup roasted red peppers, drained and chopped
- 2 pickled jalapeno peppers, chopped
- ½ cup pickled carrots, chopped
- 1 teaspoon capers
- 2 tablespoons prepared horseradish
Instructions
- 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
| Calories | 484 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 1352 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I was really surprised how tender and flavorful this recipe is. To me, skirt steak has always been hot and fast. i did substitute a few things. I left out the artichokes as I’m the only one that likes them and uses fresh carrots instead of pickled. I doubled up on the jalapeno and added some broccoli and cauliflower at the end. Wish I thought to take a picture!
I really liked this. I think next time I will reduce the cook time of the steak from 30 minutes to 20 or 25. It was almost well done cooking it for almost 30.
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 meat was a little tough although I tenderized it with a mallet. The flavor was pretty good. Just the right amount of spicy. Served it over rice.
Made as written, Was disappointing 🙁
Excellent! Like others I had to modify a few ingredients (no jalapenos or capers) added onions and mushrooms. My skirt steak was a little thin so I would cook it for a shorter time next time to have a more medium cooked steak. The flavors were AMAZING, I will def be cooking this again!!
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.
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.
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 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
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.
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 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.
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.