1 chile fresh such as fresno or jalapeno, seeded and finely chopped
2 chile peppers such as fresno or jalepeno, seeded and chopped
6 servings kosher salt and coarse pepper black
1 teaspoon marjoram dried
2 tablespoons evoo for drizzling
0.3 cup parsley leaves fresh finely chopped
1 handful parsley leaves fresh chopped
2 large cloves garlic finely chopped
4 cloves garlic chopped
1 juice of lime juiced
6 servings lime wedges
1 cup pearled barley
0.3 onion red minced grated
1 onion red chopped
6 servings salt
1 pound skirt steak
0.3 cup worcestershire sauce
Equipment
bowl
frying pan
pot
grill pan
Directions
Watch how to make this recipe.
Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag.
Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes.
Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes.
Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
To serve, heat the soup to a low boil.
Add the barley and heat through.
Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.
