Flavor-Packed Braised Skirt Steak with Artichokes and Roasted Peppers

Recipe Collection: Dinner

Flavor-Packed Braised Skirt Steak with Artichokes and Roasted Peppers is a culinary adventure that combines tender skirt steak with a vibrant mix of marinated artichokes and roasted red peppers. Perfect for those seeking a fusion cuisine experience, this dish is rich in flavor and texture, making it ideal for special occasions or cozy dinners.

With no specified dietary restrictions or allergies, this recipe is versatile enough to complement various meal plans. Users can easily find this recipe on the easyChef Pro App, which offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a delicious meal today!

Overview

This Zesty Braised Skirt Steak with Artichoke and Roasted Red Peppers is a delightful fusion of flavors and textures. The tenderized skirt steak is perfectly seared and then braised with a medley of marinated artichokes, roasted red peppers, and a hint of heat from pickled jalapenos. The dish is finished with a tangy sauce reduction that complements the savory steak, making it a perfect meal for a special occasion or a cozy dinner at home.

Diet Type

Not specified

Allergies

None specified

Cuisine

Fusion

Serving Size: 2

Cooking Time: 60 minutes

Ingredients

• 1 Cube beef bouillon
• 0.5 Cups boiling water
• 2 Tablespoons (tbsp) olive oil
• 1 Pound skirt steak, tenderized
• 1 Pinch salt
• 1 Cup marinated artichoke hearts, divided
• 0.5 Cup roasted red peppers, drained
• 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 on both sides, 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 divided artichokes, roasted red peppers, minced jalapeno peppers, minced pickled carrots, capers, and 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, about 30 minutes.
6. Remove the skirt 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. Slice the skirt steak thinly and serve it with the reduced sauce drizzled over the top.

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