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Steak soup

Servings:
Makes 4 to 6 servings
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Ingredients

For the beef:
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound beef "fajita" or "stir fry" strips
For the soup base:
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound beef "fajita" or "stir fry" strips
  • 2 tablespoon olive oil, plus more if needed
  • 1 cup chopped vidalia or sweet onion
  • 1/2 pound white mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cup beef broth
  • 1/4 cup sliced pickled jalapenos
  • 1 cup crushed canned tomatoes
  • 1/2 cup sour cream
  • 3 cup tortilla chips, crumbled
  • 2 cup scallions, thinly sliced at an angle

Preparation

Baking Directions:

Rub and rest the beef: In a small bowl, combine cumin, garlic powder, thyme, salt, pepper and olive oil.

Add the beef strips and rub the spice blend over all sides of the beef.

Let rest at room temperature, about 15 minutes.

Make the soup base: (While the beef is resting, do this step to stay under 20 minutes.)

In a large pot, add the oil and heat over medium heat.

Add the onions and sauté until tender, about 4 minutes.

Stir in the mushrooms and garlic and sauté until mushrooms are tender, adding extra oil if needed.

Pour in the broth, jalapenos and crushed tomatoes.

Bring to a boil then reduce and simmer while grilling beef.

Grill the beef: Preheat a grill or grill pan to medium-high heat.

Add beef strips being sure to not overcrowd and grill until charred on both sides, about 2 to 3 minutes per side.

Remove to the pot of soup and cook soup until beef is desired doneness or serve right away for medium rare strips in the soup.

Top each bowl with a dollop of sour cream, tortilla chips and a sprinkle of scallions.