Mexican Sliced Steak And Barley Soup

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 for the marinade and steak:.
• 2 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.
• 3 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.
• 4 for the soup:.
• 5 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.
• 6 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.
• 7 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.