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Recipes - Rachael Rays Mexican sliced steak with barley soup

Recipe Name

Rachael Ray's Mexican sliced steak with barley soup

Submitted by

lindafoxmn

Recipe Description

From Racheal Ray's Amazing grains.

Quantity	1	Quantity Unit	bowl	Servings
Prep Time (minutes)	25	Cook Time (minutes)	2	Ready In (minutes)	27

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Ingredients
Amt.	Measure	Ingredient



20	ounces	Flank or skirt steak
3	tablespoons	cilantro, fresh, chopped
1/4	cup	Worcestershire sauce
2	cloves	garlic minced
1	pepper	, finely diced
1	teaspoon	oregano
1/4	large	finely chopped red onion
2	tablespoons	Lime juice, raw - or 1 TBSP
1	dash	salt, to taste
1	dash	pepper, to taste
1	cup	Pearled Barley
2	tablespoons	olive oil
4	cloves	garlic, chopped
2	peppers	, finely diced
1	medium (2-1/2" dia)	finely chopped red onion
1	small	Peppers, sweet, red, raw, chopped in large pieces
4	cups (8 fl oz)	beef broth, low sodium
2	cans (16 fl oz)	tomatoes canned, stewed

Steps

Sequence	Step

1	place meat in bag and add marinade ingredients and wait at least 2 hours. In pan cook barley in boiling water until tender about 20 min. In soup pot, add EVOO then garlic, celery, onions and peppers and cook till tender. Add stock and tomatoes and cilantro and cook simmer to combine flavors. Stir in barley and broil or grill steak. Slice and serve on top of soup.

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