Steak Soup (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 small onion, chopped |
1/2 pound white mushrooms, sliced |
1 clove garlic, minced |
4 cups beef broth |
1/4 cup jarred sliced pickled jalapenos |
1 cup crushed canned tomatoes |
1 (11-ounce bag) bag baby spinach |
1/2 cup sour cream |
3 cups tortilla chips, crumbled |
Directions:
1. 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.
2. 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, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
3. 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, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
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