Skirt Steak with Artichokes
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
Step 1 Preheat an oven to 400 degrees F (200 degrees C).
Step 2 Dissolve beef bouillon 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.
Step 3 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.
Step 4 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.