| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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, jalapenos and crushed tomatoes. Bring to a boil 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, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 433 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 62 mg |
| Sodium | 938 mg |
| Serving Size | 1 of 6 servings |
| Calories | 433 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 62 mg |
| Sodium | 938 mg |
Reviews
A Favorite in our Home. Occasionally, will dice up a small potato to the soup for extra heartiness.
I actually didn’t care much for this – I probably would have preferred a beef stew. It tasted fine, but I found the steak in the soup to be hard to eat and needed to be cut.
Five stars for the flavor, everything was delicious! It’s a little awkward to eat, however, with the slices of steak in the soup.
This is just excellent.
IT WAS AWESOME!!!!!!!!!!!!!!!!
We loved this recipe. I added fingerling potatoes and mushrooms. Forgot the spinach, but it was outstanding. I had ribeye steaks in the freezer and wow. I seared them in a cast iron skillet and the flavor of those steaks was wonderful. I will use that rub in the future. Love your show.
Really wonderful soup/stew!! Like others I added some fingerling potatoes. In addition, I added extra mushrooms, celery, an orange pepper and a serano pepper. What a healthy easy recipe. Thanks Sunny!
This soup is insane the next day!!
This is a well seasoned, warm to the belly soup! We loved it! I “almost” doubled the recipe. I doubled everything except the mushrooms (due to daughters’ preferences and I only 1 1/2 x’d the spinach. (By the way, be sure to rough chop the spinach and chop the stems off. The least expensive steak at the store was actually strips of steak at the butcher case labelled “beef for fajiatas.” It wasn’t seasoned but it was cut in nice strips. I drizzled the oil over them, tossed to coat, and then tossed the beef in a bag with all the seasonings to cover. Then the beef was cooked on the George Foreman for just a couple minutes, cut into bite size pieces and into the soup. Tasting the beef right off the grill was frightening due to the spices but once in the soup it was awesome. Don’t leave out the sour cream and chips. They really help complete the meal.
Made the recipe exactly per directions. My husband loved the steak marinade. Exact words he could eat it all day! Will definitely use the rub again. The soup was great! I only used 7 ounces of spinach which was more than enough. Great recipe, will definitely keep in our rotation. Made it hours ago and the house still smells delicious!