Recipe courtesy of Rachael Ray
Episode: Amazing Grains
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
  • 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.

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