Indulge in a delectable culinary journey with Iron Tender Restaurant's Steak Soup, a hearty and flavorful dish that epitomizes comfort food. This classic soup is meticulously crafted using tender chunks of beef, slow-cooked in a rich and savory broth infused with aromatic vegetables, herbs, and spices. Each spoonful promises a symphony of flavors, with the beef's natural juices mingling seamlessly with the savory broth, creating a taste experience that is both satisfying and delightful.
Accompanying the main recipe are three additional variations that cater to diverse preferences and dietary needs. For those seeking a vegetarian alternative, the Vegetarian Steak Soup offers a medley of hearty vegetables simmered in a flavorful broth, resulting in a nourishing and wholesome soup. The Slow Cooker Steak Soup provides a convenient option for busy individuals, allowing the soup to cook slowly and effortlessly in a slow cooker, yielding tender meat and a deeply flavorful broth. Lastly, the Instant Pot Steak Soup utilizes the versatility of an Instant Pot, delivering a quick and easy version of this classic dish, perfect for those short on time.
STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
- In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
PERFECT FLAT IRON STEAK
This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.
Provided by Cocina JNOTS
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h28m
Yield 6
Number Of Ingredients 10
Steps:
- Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
- Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
SOUTHWESTERN STEAK SOUP
I made this up to use leftover grilled steak. It's a delicious, hearty soup that is perfect with a salad and some homemade biscuits or beer bread on the side. Almost any kind of steak should work, although we usually grill New York, porterhouse, or sirloin. If you don't usually have leftover steak, you can always grill an extra one just so you can make this soup! You can adjust the heat by using a milder or hotter salsa, adding cayenne or chipotle, or adding jalepeno or other hot peppers.
Provided by Halcyon Eve
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 6 quart saucepot over medium heat. Saute onions until tender.
- Add garlic and saute 1 minute.
- Add remaining ingredients, except garnishes, all at once. Bring just to a boil, reduce heat, and simmer 15-20 minutes or until hot all through and flavors are blended. Serve garnished as desired.
Nutrition Facts : Calories 292.7, Fat 3.7, SaturatedFat 0.4, Sodium 514.1, Carbohydrate 52.8, Fiber 16.6, Sugar 7.4, Protein 15.8
Tips:
- Choose the right cut of beef: For the best flavor and tenderness, use a chuck roast or top sirloin steak.
- Brown the beef well: This will help to develop flavor and color.
- Use a flavorful broth: Beef broth, chicken broth, or vegetable broth can all be used. For a richer flavor, use a combination of two or more broths.
- Add vegetables and herbs: Carrots, celery, onions, and potatoes are all classic additions to steak soup. You can also add other vegetables, such as mushrooms, green beans, or corn.
- Season the soup to taste: Salt, pepper, garlic powder, and onion powder are all good choices.
- Simmer the soup for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
- Serve the soup hot: Steak soup is best served hot, with a side of bread or crackers.
Conclusion:
Steak soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover steak. With a few simple ingredients and a little bit of time, you can make a delicious steak soup that your whole family will enjoy.
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