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Recipes - Rachael Rays Mexican sliced steak with barley soup Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
20
ouncesFlank or skirt steak
3
tablespoonscilantro, fresh, chopped
1/4
cupWorcestershire sauce
2
clovesgarlic minced
1
pepper, finely diced
1
teaspoonoregano
1/4
largefinely chopped red onion
2
tablespoonsLime juice, raw - or 1 TBSP
1
dashsalt, to taste
1
dashpepper, to taste
1
cupPearled Barley
2
tablespoonsolive oil
4
clovesgarlic, chopped
2
peppers, finely diced
1
medium (2-1/2" dia)finely chopped red onion
1
smallPeppers, 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
1place 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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