Mexican Sliced Steak and Barley Soup

Deselect All

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

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