-
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.
