Ingredients and Weight:
- 2 pounds skirt steak
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 1 cup beef broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) quartered artichoke hearts
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Season skirt steak with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear skirt steak on all sides until browned.
- Remove steak and set aside.
- Add onion, carrots, and celery to the pot and sauté until softened.
- Stir in red wine and beef broth and bring to a simmer.
- Add tomatoes, artichoke hearts, and Worcestershire sauce.
- Return steak to the pot and submerge in the liquid.
- Cover and braise in the oven for 2 hours, or until steak is tender.
Nutritional Information:
- Calories: 400 per serving
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and flavorful skirt steak
- Savory and aromatic broth
- Vibrant and colorful artichokes
- Suitable for American taste preferences
User Comments:
- "This dish is absolutely delicious! The steak is cooked to perfection and the artichokes add a wonderful tang."
- "I've made this recipe several times for dinner parties and it's always a hit. The combination of flavors is irresistible."
- "I love that this dish is both easy to prepare and impressive to serve. It's a great choice for any occasion."
Special Precautions and Tips:
- Use a good quality skirt steak for optimal flavor.
- Do not overcook the steak, as it will become tough.
- Serve the dish hot with mashed potatoes or your favorite side dishes.
- Leftovers can be stored in the refrigerator for up to 3 days.
