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Ingredients
Scale
- 1 lb flank steak
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, deseeded and chopped (optional)
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 4 cups beef broth
- Salt and pepper to taste
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Marinate the steak in a mixture of orange juice, soy sauce, lime juice, garlic, chili powder, cumin, paprika, and black pepper for at least 1 hour.
- Heat vegetable oil in a grill pan or skillet and cook marinated steak for 5-7 minutes on each side; let it rest before slicing.
- Sauté onion, garlic, jalapeño, and bell pepper in a pot until soft.
- Stir in diced tomatoes, black beans, corn, and beef broth; bring to a boil and then simmer for 20 minutes.
- Add sliced steak to the soup, season with salt and pepper, and simmer for an additional 5 minutes.
- Serve with cilantro and lime wedges.
Notes
Marinade the steak overnight for deeper flavor.
Adjust jalapeño for desired spice level.
Taste and adjust seasoning before serving.
- Prep Time: 1 hour (excluding marinade time)
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 23
- Cholesterol: 70