Mexican Sliced Steak and Barley Soup
INGREDIENTS
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1/4 cup fresh cilantro or parsley leaves, finely chopped
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1/4 cup Worcestershire sauce
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2 large cloves garlic, finely chopped
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1 fresh chile, such as Fresno or jalapeno, seeded and finely chopped
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1 lime, juiced
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1 teaspoon dried marjoram or oregano
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1/4 red onion, minced or grated
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1 pound skirt steak
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Kosher salt and coarse black pepper
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Salt
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1 cup pearled barley
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2 tablespoons EVOO, plus extra for drizzling
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4 cloves garlic, chopped
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2 ribs celery, finely chopped
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2 chile peppers, such as Fresno or jalepeno, seeded and chopped
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1 red onion, chopped
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1 small bell pepper, finely chopped
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Freshly ground black pepper
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4 cups beef stock
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One 32-ounce can stewed tomatoes
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A handful of fresh cilantro or parsley leaves, chopped
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Lime wedges, Worcestershire and hot sauce, to pass at table
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