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 Prep Time (minutes) 25 Cook Time (minutes) 2 Ready In (minutes) 27

Ingredients Amount 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.