Today has been rainy and dreary which has always been good days for soup. I really didn’t know what I wanted to do, but I had black beans and skirt steak. I wanted to add some color, so I bought some kale and corn at the store.
Add some spices to give it a Mexican flair, and you have a hearty meal.
3/4 pound skirt steak
Fresh cracked black pepper
1 12 ounce package mirepoix
2 tablespoons minced garlic
2 cups kale, chopped
2 ears raw sweet corn, kernels removed
1 Serrano pepper
1 cup Chardonnay
1 teaspoon beef base
1 28 ounce can crushed tomatoes
4 cups water
3 tablespoons chili powder
1 teaspoon Italian seasoning (I was out of oregano)
1 1/2 teaspoon paprika
1/4 teaspoon white pepper
1/8 teaspoon dried thyme
2 teaspoons cumin powder
1/4 pound black beans, cooked
Pat steak dry and rub with oil, pepper, Tony Chachere’s, and chili powder.
Sear steak in hot cast iron Dutch oven.
Remove steak and set aside for later.
Add mirepoix garlic and sauté until onions are translucent.
Add kale, corn and Serrano pepper. Sauté until kale is wilted.
Add wine and reduce.
Add beef base, crushed tomatoes, water, chili powder, Italian seasoning (or oregano), paprika, thyme, cumin, and black beans.
Cover and simmer 45 minutes to an hour.
Cut steak against the grain into strips and add to soup or top each individual bowl.
Season to taste and eat with flour tortillas or cornbread.