I’m purposely forgoing exact measurements for this recipe, as you can modify for any amount of steak or number of artichokes that you would like!
Ingredients
- Skirt steak
- Chimichurri seasoning (this is sold at some butcher counters, or can be found in the spice section at select grocery stores – if you cannot find it, any meat seasoning will do!)
- Artichoke (1 per person is my recommendation)
- 1/4 cup dijon mustard
- 3 tablespoons olive oil
- Pepper
Instructions
- Bring a large pot of water to boil – once boiling, add in artichoke(s), cover and cook over medium heat for about 40 minutes (cooking time does vary, check on the artichoke every so often and test doneness by pulling off leaves to see if they are soft, artichoke should be easily pierced with a fork when done)
- Sprinkle steak with pepper, and the Chimichurri seasoning on both sides and rub it into the meat until well coated, set aside
- In a small bowl, mix together the dijon mustard, olive oil and pepper, and set aside
- When the artichoke has about 5 minutes left, it’s time to cook your steak!
- Heat a pan until hot (once a sprinkle of water or oil sizzles in the pan, you know it is well heated)
- Over medium – medium/high heat, cook the skirt steak on one side for 3 minutes, turn and cook on the other side for an additional 3 minutes
- Move steak to a cutting board and cover with foil, letting the steak sit for 2-3 minutes
- When artichoke is done, remove with tongs turning the artichoke upside down to release any water that is in the artichoke – transfer to plate and top with the dijon/olive oil dressing (keep some on the side for dipping!)
- Slice steak, and top with additional seasoning if desired
Sprinkle Twist 