Hubby saw Sunny Anderson cooking this Steak Soup one day on the Cooking Channel, so of course we had to try it. Especially when we have had a late winter here in Houston. Usually, by February, we can go back to short sleeves t-shirt and shorts, or even tank tops, but not this time. This time the winter comes and goes as it pleases. A few weeks ago we had a nice, sunny weekend, and then, we got the freezing rain and sleet. Then back up to sunny weather again. So, during the cold weather, soup is a perfect comfort meal. And if you are a regular reader, you would notice that we cooked a lot of varieties soups and cold weather meals lately.
For the Steak Soup, we needed one pound of London Broil steak, which I will talk about some more below, beef broth, onion, medium potatoes, mushroom, garlic, thyme, garlic powder, cumin, salt, pepper, olive oil and barley.
You see, when I see the recipe, I thought it was asking for a beef cut called London Broil. Well I was mistaken. But apparently I wasn’t the only person that makes that mistake. When I was researching about this “London Broil“, Wikipedia mentioned that many butchers label this type of cut meat as London Broil. In fact, the packaging where I got the meat said “London Broil”. It is actually part of the Top Round Roast. London Broil is just the way the meat was marinated, cooked, and served.
Now, I have a picture below holding up a red potato. Hubby and I got into measurement differences regarding this potato. The recipe called for medium potatoes, hence I picked potatoes that were medium to me. Apparently, what I considered medium was not necessarily considered as medium for Hubby. I would consider baking potato as large, and this potato below as medium, and the ones as big as button mushrooms as small potatoes. I compromised by throwing one more potato in the lot. It was wise for me to buy extra potatoes! 🙂
Now that is out of the way… As usual, I cut up all of the veggies or anything that required cutting.
Then Hubby made the seasoning for the steak by adding black pepper into a small bowl.
Then he added salt…
Mixed them up…
And added thyme, which we happened to have fresh ones.
Then Hubby pulled the meat out of the packaging.
Drizzled olive oil on the meat, so then the seasoning could stick to the meat, as well as adding flavor.
Rubbed the seasoning into the steak…
As well as the other side.
Then he heated the olive oil in the pot…
Added the chopped onion into it…
Cooked the onions until they started turning translucent…
Added minced garlic…
Then the beef broth was added to it…
Potatoes, and let the soup come to a boil.
In the meanwhile, Hubby prepared his Habachi to grill the steak.
When the fire was hot enough, he put the steak on the grill.
And grilled the other side too.
In the meanwhile, the soup had came to a boil, so I turned down the heat and let it simmer.
Then Hubby sliced the steak into thin slices and cut them into bite-size pieces.
The steak got dumped into the pot….
Stirred them up, and cooked the soup some more…
And we got dinner. The meaty, woody mushrooms, the soft, nutty barley, the sweetness of the onion and the savory broth added their flavors together and created this wonderful tasting soup – but we will use a different type of cut meat next time. This top round roast is a bit too chewy. That, or I need to pound the heck out of the meat before we grill it. 🙂 Until our next soup adventure! 🙂
Print recipe here.
Adapted from Sunny Anderson, via Food Network
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 pound London broil steak
3 tablespoons olive oil
1 medium white onion, chopped
1/2 pound white mushrooms, sliced
1 clove garlic, minced
4 cups beef broth
4 medium red potatoes, cubed
1/4 cup barley
1/2 cup sour cream
3 cups tortilla chips, crumbled
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 1 tablespoon of the 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, barley and potatoes. Bring to a boil, then cook for 20 -30 minutes until potatoes are tender, then reduce heat and simmer while beef cooks.
On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup. Season soup, to taste with salt and pepper. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.