Mexican Sliced Steak and Barley Soup

Name: Mexican Sliced Steak and Barley Soup
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup fresh cilantro or 1/4 cup fresh parsley leaves, finely chopped; 1/4 cup Worcestershire sauce; 2 large garlic cloves, finely chopped; 1 fresh chili peppers, such as Fresno or 1 jalapeno, seeded and finely chopped; 1 lime, juiced; 1 teaspoon dried marjoram or 1 teaspoon oregano; 1/4 red onion, minced; 1 lb skirt steak; kosher salt and coarse black pepper; salt; 1 cup pearl barley; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 4 garlic cloves, chopped; 2 celery ribs, finely chopped; 2 chili peppers, such as Fresno or 2 jalapenos, seeded and chopped; 1 red onion, chopped; 1 small bell pepper, finely chopped; fresh ground black pepper; 4 cups beef stock; 1 (32 ounce) can stewed tomatoes; 1 handful fresh cilantro or 1 fresh parsley leaves, chopped; lime wedge, Worcestershire and hot sauce, to pass at table

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 3hrs 30mins
Ingredients:: 22
Serves:: 4-6

ingredients

For the marinade and steak
¹⁄₄ cup fresh cilantro or 1/4 cup fresh parsley leaves, finely chopped
¹⁄₄ cup Worcestershire sauce
2 large garlic cloves, finely chopped
1 fresh chili peppers, such as Fresno or 1 jalapeno, seeded and finely chopped
1 lime, juiced
1 teaspoon dried marjoram or 1 teaspoon oregano
¹⁄₄ red onion, minced
1 lb skirt steak
kosher salt and coarse black pepper
Barley soup base
salt
1 cup pearl barley
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 garlic cloves, chopped
2 celery ribs, finely chopped
2 chili peppers, such as Fresno or 2 jalapenos, seeded and chopped
1 red onion, chopped
1 small bell pepper, finely chopped
fresh ground black pepper
4 cups beef stock
1 (32 ounce) can stewed tomatoes
1 handful fresh cilantro or 1 fresh parsley leaves, chopped
lime wedge, Worcestershire and hot sauce, to pass at table

directions

For the marinade and steak:
Combine the cilantro, Worcestershire, garlic, chili peppers, lime juice, marjoram and onion 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 temperature. Heat a grill pan to medium-high, shake off the 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 olive oil, two turns of the pan, over medium-high heat. Add the garlic, celery, chili peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8-10 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.