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Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. dried thyme
salt and pepper
1 lb. London broil steak
3 T. olive oil
1 onion, chopped
1/2 lb. white mushrooms, sliced
1 clove garlic, minced
4 c. beef broth
1/4 c. jarred pickled jalapenos, sliced
1 14-oz. can crushed tomatoes
3 c. fresh baby spinach
1/2 c. sour cream
3 c. crumbled tortilla chips
1/4 red onion, chopped
3 T. chopped cilantro or parsley leaves
1 avocado, diced and dressed with 1 T. lemon juice
Preheat a grill to medium-high.
In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper.
Rub over all of the steak pieces, along with 1 tablespoon of oil.
Let rest at room temperature, about 15 minutes.
Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
On the hot grill, sear steak until golden brown on both sides, about 5 minutes per side.
Transfer to a cutting board and let rest 10 minutes.
Cut steak into strips and stir into soup, along with spinach.
Season to taste with salt and pepper.
Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
Serve with red onion, cilantro and avocado.
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BEEF - STEAK SOUP
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Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. dried thyme
salt and pepper
1 lb. London broil steak
3 T. olive oil
1 onion, chopped
1/2 lb. white mushrooms, sliced
1 clove garlic, minced
4 c. beef broth
1/4 c. jarred pickled jalapenos, sliced
1 14-oz. can crushed tomatoes
3 c. fresh baby spinach
1/2 c. sour cream
3 c. crumbled tortilla chips
1/4 red onion, chopped
3 T. chopped cilantro or parsley leaves
1 avocado, diced and dressed with 1 T. lemon juice
Preheat a grill to medium-high.
In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper.
Rub over all of the steak pieces, along with 1 tablespoon of oil.
Let rest at room temperature, about 15 minutes.
Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
On the hot grill, sear steak until golden brown on both sides, about 5 minutes per side.
Transfer to a cutting board and let rest 10 minutes.
Cut steak into strips and stir into soup, along with spinach.
Season to taste with salt and pepper.
Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
Serve with red onion, cilantro and avocado.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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