Flavor-Packed Braised Skirt Steak with Artichokes and Roasted Peppers

Recipe Collection: Dinner

Flavor-Packed Braised Skirt Steak with Artichokes and Roasted Peppers brings bold flavors to your table with tender skirt steak complemented by marinated artichokes and roasted red peppers. Enhanced with a spicy kick from pickled jalapenos and a tangy touch of horseradish, this fusion dish is perfect for a special dinner. Versatile enough to impress at any gathering, it’s a delightful centerpiece for your meal.

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Overview

Indulge in a gourmet experience with this Flavor-Packed Braised Skirt Steak, where tenderized skirt steak meets the vibrant flavors of marinated artichokes and roasted red peppers. Elevate this dish with a hint of heat from pickled jalapenos and a tangy kick from prepared horseradish, making it a perfect centerpiece for a special dinner.

Diet Type

Not specified

Allergies

None specified

Cuisine

Fusion

Serving Size: 2

Cooking Time: 60 minutes

Ingredients

• 1 Cube beef bouillon
• 0.5 Cups (cup) boiling water
• 2 Tablespoons (tbsp) olive oil
• 1 Pound tenderized skirt steak
• 1 Pinch salt, to taste
• 1 Cup marinated artichoke hearts, drained
• 0.5 Cup roasted red peppers, chopped
• 2 Pickled jalapeno peppers, minced
• 0.5 Cup pickled carrots, minced
• 1 Teaspoon (tsp) capers
• 2 Tablespoons (tbsp) prepared horseradish

Steps

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Dissolve the beef bouillon cube in boiling water.
3. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with a pinch of salt. Sear the steak in the hot oil until browned, about 2 minutes per side.
4. Pour the beef bouillon and 0.25 cup of the reserved artichoke liquid into the Dutch oven. Stir in the drained artichokes, roasted red peppers, minced jalapenos, minced carrots, capers, and prepared horseradish.
5. Bring the mixture to a boil, then cover the Dutch oven and transfer it to the preheated oven. Bake until the steak is cooked to a light pink in the center, approximately 30 minutes.
6. Remove the steak from the Dutch oven, cover with foil, and keep warm.
7. Return the Dutch oven to the stove and simmer the sauce uncovered over medium-high heat until it reduces to your desired consistency, about 10 minutes.
8. Thinly slice the skirt steak and serve it with the reduced sauce drizzled over the top.

Enjoy your Flavor-Packed Braised Skirt Steak with Artichokes and Roasted Peppers!