How do I turn leftover skirt steak into soup?

Remove the skirt steak from the fridge about 30-60 minutes before serving your soup so that it comes up to room temperature. Slice up your leftover skirt steak and cut into bite size pieces and place a portion of skirt steak in each soup bowl. Set aside. Make soup below.

Dice an onion and mince the garlic. Saute in 1-2 tablespoons of oil until soft. Add about 1 tsp. of your favorite dried herb and some pepper. Mix into onion and garlic. Add 32 oz (1 qt) low sodium beef, chicken or vegetable broth. Bring to a boil and immediately reduce to simmer. Cut the rest of the vegetables into bite size pieces and add to the broth. Simmer until vegetables are cooked to your liking. For a heartier soup, you can add can of rinsed, drained white beans and/or about 1/2 cup pasta like elbows or or broken up spaghetti along with the vegetables. Cover and simmer for about 20-25 minutes. That is how long the pasta should take to cook. Ladle the hot soup into each bowl over the skirt steak. Don't worry, if your soup is simmering hot, it will heat the steak. If you you'd like to add a bit more texture to the soup, add julienned raw baby spinach to the soup bowls along with the the skirt steak.

Note: Cooking the skirt steak for any legnth of time will toughen it.

Leftover Steak Soup

Leftover Flank Steak

dice veggies and cook slightly in a bit of oil until onions and garlic go translucent add stock or water and beef cubes dissolved and boil until potatoes and carrots are partially cooked add chopped steak and some tinned tomatoes or a cup of tomato juice and adjust seasonings.

You really need some kind of beef base (stock concentrate, canned or carton broth or even bouillon cubes) to pull it off. Saute your onion to caramelize, add your beef stock, then your root veggies. Cube the cooked beef and add for the last ten simmering minutes.

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