Southwest Skirt Steak with Baby Artichokes

This sauté is great in a soft corn taco, served over rice perhaps with some fresh artichoke salsa fresca.

Recipe Information

Prep Time: 5 Hours
Cook Time: 10 Minutes


1 lb. angus skirt steak, cut into 2 inch strips & marinated (see marinade)
8 oz. chorizo, fresh skinless
12 Baby Artichokes, cooked and quartered

(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
1 can black beans, washed
1 bunch Green Onions, washed and cut into 1 inch pieces
½ bunch Cilantro, washed and picked
Salt and Pepper

1 (12 oz.) bottle dark beer
2 ea. star Anise, whole
1 tsp. Cinnamon, ground and toasted
3 Shallots, chopped
½ bunch Cilantro, washed and picked
2 Tbsp. Vegetable oil


  1. Combine marinade ingredients together and marinate the skirt steak for 2 to 5 hours prior to cooking.
  2. Heat a large thick-bottomed sauté pan.
  3. Cut the chorizo into small pieces and add to the sauté pan. Cook until a little crispy around the edges, 5 to 7 minutes.
  4. With the heat on high, add the skirt steak and Artichokes. Cook the steak to rare and add the black beans and Green Onions. Taking care not to over cook the steak add the Cilantro and Green Onions. Season to taste and serve immediately.


See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

No reviews for this recipe yet. Be the first!
Submit your review
Select a rating