- Rachael Ray - https://www.rachaelray.com -

Mexican Sliced Steak and Barley Soup

Tender marinated steak gives body to a Mexican mix of herbs and veggies for this hearty soup.


For the marinade and steak:

Barley soup base:


For the marinade and steak:

Combine the cilantro, Worcestershire, garlic, chili peppers, lime juice, marjoram and onion 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 temperature. Heat a grill pan [2] to medium-high, shake off the 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 [2], heat the 2 tablespoons EVOO [1], two turns of the pan [2], over medium-high heat. Add the garlic, celery, chili peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8-10 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 [3] and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.