Mexican Sliced Steak and Barley Soup Recipe

Name: Mexican Sliced Steak and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag.
2
Sprinkle the steak with salt and pepper and add to the bag.
3
Release air and seal the bag, then refrigerate.
4
Marinate up to 2 hours.
5
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.
6
Thinly slice and set aside.
7
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.
8
Drain and drizzle with a touch of oil.
9
Store in a plastic container until the night you serve the soup.
10
In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
11
Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper.
12
Cook to soften the veggies, 8 to 10 minutes.
13
Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes.
14
Cool, cover and store for a make-ahead meal.
15
To serve, heat the soup to a low boil.
16
Add the barley and heat through.
17
Serve the soup in shallow bowls and add the sliced skirt steak.
18
Pass the lime wedges, Worcestershire and hot sauce for topping.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Sliced Steak and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Sliced Steak and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions