Grilled Steak & Roasted Sweet Potato & Kale Soup

Roasted Veggies

1 Large Sweet Potato – Peeled and ½ inch dice

½ Medium Red Onion – Thinly Sliced

4 Large Cloves of Garlic – Smashed

2 Medium Anaheim Chili Peppers – Seeded and ½ inch dice

3 tbsp Extra Virgin Olive Oil (EVOO)

½ tsp Salt

½ tsp Pepper

½ tsp Crushed Rosemary

Beef Broth

Combine all ingredients in a bowl and mix well to coat everything.  Then put in a baking dish with just enough beef broth to cover the bottom to prevent burning.  Cook in a 425 degree oven for 30 minutes.  Remove and set aside to cool.

Steak

½ tsp Salt

½ tsp Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

1 tsp EVOO

2 tbsp Worcestershire Sauce

1 Steak (I prefer London Broil)

Marinate the steak at least ½ hour but could be marinated over night.  Grill steak about 4 minutes each side and then set aside to allow the juices to redistribute.

Soup

½ Medium Red Onion – Finely Diced

2 Carrots – Peeled, Finely Diced

2 Celery – Finely Diced

1 Cup Crimini Mushrooms – Finely Minced

EVOO

8 Cups Beef Broth

8 Cups Water

5 oz Kale – Stems removed and rough chop

2 Cups Brown Rice – Cooked)

In a large pot, coat the bottom with EVOO and add in mushrooms.  Sautee about 5 minutes then add ¼ cup beef broth and cook about 2 minutes or until the broth is almost evaporated.  Then add in onion, carrots, celery and sautee about 5-7 minutes or until the vegetables start to soften. 

Add beef stock, water and kale and simmer about an hour w/ the lid slightly cracked.  Then add in rice, roasted vegetables and steak that has been sliced into ½ inch cubes.  Simmer another 15 minutes.  Adjust seasonings with salt / pepper if necessary.  Enjoy.

* This is a slightly spicy soup.  To reduce the spice level, only add 1 Anaheim Pepper.