Braised Skirt Steak with Artichokes and Peppers

Follow our step-by-step guide on how to make Braised Skirt Steak with Artichokes and Peppers.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While that warms up, grab a small bowl and dissolve a beef bouillon cube in some boiling water—this will add a rich depth of flavor to your dish, so set it aside for now.

3. Step 3

   Next, heat a splash of olive oil in an oven-safe Dutch oven over high heat.

4. Step 4

   Season your skirt steak with a pinch of salt on both sides, then carefully place it in the hot oil.

5. Step 5

   Sear the steak for about 2 minutes on each side until it’s beautifully browned and fragrant.

6. Step 6

   Now, pour in the dissolved beef bouillon along with a quarter cup of the reserved artichoke liquid.

7. Step 7

   Stir in the chopped artichokes, roasted red peppers, jalapeno peppers, pickled carrots, capers, and a hint of horseradish for a delightful kick.

8. Step 8

   Bring this vibrant mixture to a gentle boil.

9. Step 9

   Once it’s bubbling, cover the Dutch oven and transfer it to your preheated oven.

10. Step 10

    Let it bake for around 30 minutes, or until the steak reaches a lovely light pink in the center.

11. Step 11

    When the time is up, carefully remove the skirt steak from the Dutch oven and cover it with foil to keep it warm and juicy.

12. Step 12

    Return the Dutch oven to the stovetop and let the sauce simmer uncovered over medium-high heat for about 10 minutes, allowing it to reduce to your desired thickness.

13. Step 13

    Finally, slice the skirt steak thinly against the grain and serve it up with that luscious sauce drizzled generously on top.

14. Step 14

    Enjoy the burst of flavors and the warmth of a home-cooked meal!.