Name: Mexican Sliced Steak and Barley Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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; 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

Directions

Watch how to make this recipe.

For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions 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 temp, heat a grill pan to medium-high, shake off 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, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 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 and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

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Mexican Sliced Steak and Barley Soup

Marinade and Steak:

Barley Soup Base:

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