Mexican Sliced Steak and Barley Soup

Name: Mexican Sliced Steak and Barley Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 1/4 cup fresh cilantro or parsley leaves, finely chopped; 1/4 cup Worcestershire sauce; 2 large cloves garlic, finely chopped; 1 fresh chile, such as Fresno or jalapeno, seeded and finely chopped; 1 lime, juiced; 1 teaspoon dried marjoram or oregano; 1/4 red onion, minced or grated; 1 pound skirt steak; Kosher salt and coarse black pepper; Kosher salt and coarse black pepper; Salt; 1 cup pearled barley; 2 tablespoons EVOO, plus extra for drizzling; 4 cloves garlic, chopped; 2 ribs celery, finely chopped; 2 chile peppers, such as Fresno or jalepeno, seeded and chopped; 1 red onion, chopped; 1 small bell pepper, finely chopped; Freshly ground black pepper; 4 cups beef stock; One 32-ounce can stewed tomatoes; A handful of fresh cilantro or parsley leaves, chopped; Lime wedges, Worcestershire and hot sauce, to pass at table

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Amazing Grains

Mexican Sliced Steak and Barley Soup

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

405

Total Fat

15

Saturated Fat

5

Carbohydrates

48

Dietary Fiber

11

Sugar

10

Protein

24

Cholesterol

49

Sodium

1297

Total: 3 hr 25 min
Prep: 25 min
Inactive: 2 hr
Cook: 1 hr

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

405

Total Fat

15

Saturated Fat

5

Carbohydrates

48

Dietary Fiber

11

Sugar

10

Protein

24

Cholesterol

49

Sodium

1297

Total: 3 hr 25 min
Prep: 25 min
Inactive: 2 hr
Cook: 1 hr

Ingredients

Marinade and Steak:

1/4 cup fresh cilantro or parsley leaves, finely chopped

1/4 cup Worcestershire sauce

2 large cloves garlic, finely chopped

1 fresh chile, such as Fresno or jalapeno, seeded and finely chopped

1 lime, juiced

1 teaspoon dried marjoram or oregano

1/4 red onion, minced or grated

1 pound skirt steak

Kosher salt and coarse black pepper

Barley Soup Base:

Salt

1 cup pearled barley

2 tablespoons EVOO, plus extra for drizzling

4 cloves garlic, chopped

2 ribs celery, finely chopped

2 chile peppers, such as Fresno or jalepeno, seeded and chopped

1 red onion, chopped

1 small bell pepper, finely chopped

Freshly ground black pepper

4 cups beef stock

One 32-ounce can stewed tomatoes

A handful of fresh cilantro or parsley leaves, chopped

Lime wedges, Worcestershire and hot sauce, to pass at table

Directions

Watch how to make this recipe.

For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

Mexican Sliced Steak and Barley Soup

Mexican Sliced Steak and Barley Soup

Marinade and Steak:

Barley Soup Base:

Categories: