Steak soup

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tsp ground cumin
2 tsp garlic powder
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
450g flank steak
3 tbsp olive oil
1 small onion, chopped
225g white mushrooms, sliced
1 clove garlic, crushed
1L beef stock
4 tbsp jarred sliced pickled jalapenos
240ml canned chopped tomatoes
325g baby spinach
120ml sour cream
3 handfuls tortilla chips, crumbled

1) Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with one tablespoon of the oil. Let rest at room temperature, about 15 minutes.

2) Meanwhile, in a large pot, add the remaining two tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about four 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.

3) On a hot grill sear steak until golden brown on both sides, about five minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.

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