Ingredients
2
2 servings
- •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.
Nutritional Facts
Per 2 servings
- Calories: 484
- Carbohydrate: 16g
- Fat: 34g
- Fiber: 4g
- Protein: 31g
- Sugar: 6g
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