Steak Soup
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
60
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
Ground Cumin2 tsps
Garlic Powder1 tsp
Dried Thyme1 tsp
Salt1 tsp
Ground Black Pepper450 g
Steak (london broil)3 tbsps
Olive Oil1 small
Onion (chopped)450 g
White Mushrooms (sliced)1 clove
Garlic (minced)4 cups
Beef Broth1 cup
Sour Cream3 cups
Tortilla Chip (crumbled)Directions:
1
Watch how to make this recipe
2
Preheat a grill to medium-high
3
In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper
4
Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil
5
Let rest at room temperature, about 15 minutes
6
Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat
7
Add the onions and saute until tender, about 4 minutes
8
Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed
9
Pour in the broth, jalapenos and crushed tomatoes
10
Bring to a boil then reduce heat and simmer while beef cooks
11
On a hot grill sear steak until golden brown on both sides, about 5 minutes per side
12
Remove from grill to a cutting board and let rest 10 minutes
13
Cut beef into strips and stir into soup, along with spinach
14
Season soup, to taste
15
Transfer to serving bowls and top with a dollop of sour cream and tortilla chips