Steak Soup

Total Time:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound London broil steak
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 pound white mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cups beef broth
  • 1/4 cup jarred sliced pickled jalapenos
  • 1 cup crushed canned tomatoes
  • 1 (11-ounce bag) bag baby spinach
  • 1/2 cup sour cream
  • 3 cups tortilla chips, crumbled
Directions

Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.

Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.

On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.


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