Recipe courtesy of Rachael Ray
Episode: Amazing Grains
Print
Total:
3 hr 25 min
Prep:
25 min
Inactive:
2 hr
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 25 min
Prep:
25 min
Inactive:
2 hr
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Marinade and Steak:
  • 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 
Barley Soup Base:
  • 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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Sliced Steak and Mushroom Barley Soup

Recipe courtesy of Rachael Ray

Chipotle Tomato Barley Soup

Recipe courtesy of Nadia G

Porcini Barley Soup with Sherry

Recipe courtesy of Olga Massov

Bean and Barley Soup: Minestra di Fagioli

Recipe courtesy of Mario Batali

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here