Mexican Sliced Steak and Barley Soup

Jun 05, 2023June 5, 20230 15
Mexican Sliced Steak and Barley Soup
in Soup

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup fresh cilantro or 1/4 cup fresh parsley leaves , finely chopped
1/4 cup Worcestershire sauce
2 large garlic cloves , finely chopped
1 fresh chili peppers , such as Fresno or 1 jalapeno , seeded and finely chopped
1 lime , juiced
1 teaspoon dried marjoram or 1 teaspoon oregano
1/4 red onion , minced
1 lb skirt steak
kosher salt and coarse black pepper
salt
1 cup pearl barley
2 tablespoons extra virgin olive oil , plus extra for drizzling
4 garlic cloves , chopped
2 celery ribs , finely chopped
2 chili peppers , such as Fresno or 2 jalapenos , seeded and chopped
1 red onion , chopped
1 small bell pepper , finely chopped
fresh ground black pepper
4 cups beef stock
1 can stewed tomatoes
1 handful fresh cilantro or 1 fresh parsley leaves , chopped
lime wedge , Worcestershire and hot sauce , to pass at table

Nutrision Information

Servings Per Recipe
8
Calories
330
Sugar
5g
Fat
12g
This Mexican Sliced Steak and Barley Soup is a hearty and flavorful dish that combines the essence of Southwestern cuisine with a classic comfort food ingredient: barley. The recipe will make a large batch, perfect for leftovers or to share with a group of friends. The soup is also easy to customize - if you like it spicier, simply add more chili peppers, or if you want it milder, use a milder variety. This soup has it all - tender slices of steak, barley, tomatoes, and plenty of aromatic spices that will warm you up on a chilly evening. Give it a try and enjoy the warm flavors of Southwestern spice!

Instructions

1.In a large bowl, mix together cilantro or parsley, Worcestershire sauce, garlic, chili peppers, lime juice, marjoram or oregano, red onion, and water (enough to make a paste).
2.Cut skirt steak into thin slices and season with kosher salt and black pepper on both sides.
3.Coat each slice of steak with the cilantro paste using a brush or simply rubbing it in with your fingers.
4.In a large stockpot, heat olive oil over medium heat and add garlic. Stir and cook until fragrant, about 1 minute.
5.Add the celery, chili peppers, red onion, and bell pepper to the pot, and sauté until softened, about 10 minutes.
6.Add pearl barley and stir for a minute to coat with the vegetables.
7.Pour in beef stock, stewed tomatoes, and bring to boil.
8.Lower the heat and let the soup simmer for about 20 minutes, or until barley is tender.
9.Serve hot, garnished with cilantro or parsley, and lime wedges and pass Worcestershire sauce and hot sauce at table.

PROS

This soup is incredibly hearty, filling, and delicious.

Barley is a whole grain, high in fiber, and excellent for gut health.

The ingredients used in this recipe are easy to find at any grocery store.

This recipe yields plenty of leftovers to enjoy throughout the week.

CONS

Slicing the steak thinly and seasoning it individually may be time-consuming.

The soup needs to simmer for about 20 minutes for the barley to cook properly.

Some may find the soup too spicy, depending on the heat level of the chili peppers used.

HEALTH & BENEFITS

Barley is high in fiber, which helps lower cholesterol and reduce the risk of heart disease.
Beef is an excellent source of protein and contains many essential nutrients, such as iron, zinc, and vitamin B12.
Chili peppers are loaded with capsaicin, which aids in pain relief and weight loss.
Celery is high in antioxidants and has anti-inflammatory properties.

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