- 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
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.
Recipe courtesy of Sunny Anderson, 2008