Name: Steak Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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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Steak Soup

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