Steak Tomato and Smoked Paprika Soup. A terrifically tasty way to use leftover grilled steak but well worth cooking steak especially for this hearty soup.

The steak gets side in distributed slices meet before serving so that the piping hot broth continues the preparation activity while soothe responsibility the oxen quite crisp.

The secret is to shriveled it speedily and source on the region to build up sort. Cut as reduce as you can so that the meat retains its cuttable bite and outstanding kind when added to the soup.


  • 1/4 cup barley
  • salt and pepper to season
  • 1 cloves minced garlic
  • 2 tbsp smoked paprika
  • 2  strip loin steaks about a pound total
  • 3 large carrots cut in coins or sticks
  • 3 large tomatoes cut in chunks
  • 2 cloves minced garlic
  • 1/2 small red onion finely chopped
  • 3 tbsp oilive oil
  • salt and pepper to season
  • 6 cups good beef stock
  • 1 tsp dried ground thyme
  • 1/4 of a whole nutmeg grated (About 1/2 to 1 tsp)
  • 2 green onions chopped for garnish (optional)


  1. Sear the steak for 3-4 minutes on each side. Let the steaks rest for at least 10 minutes.
  2. Cut across the grain in very thin slices. Set aside.
  3. Toss together the carrots, tomatoes, garlic red onion and olive oil. Season with salt and pepper.
  4. Roast in a shallow baking dish for about 40 minutes at 350 degrees F.
  5. Transfer to a 3-4 quart saucepan and add the beef stock, thyme, barley, salt, pepper, nutmeg, garlic and smoked paprika.
  6. Simmer stock, thyme, nutmeg, salt, pepper, garlic, smoked paprika and barley together over medium low heat for about 30 minutes or until the barley is fully cooked and the vegetables are fork tender.
  7. Stir occasionally to make sure the barley does not stick to the bottom of the pot.
  8. Add several slices of the steak to the bottom of each individual serving bowl, ladel the hot soup over the meat and serve with a garnish of chopped green onion.