Iron Tender Restaurant Steak Soup
Warm, hearty, and infused with restaurant-quality flavor, Iron Tender Restaurant Steak Soup is the ultimate comfort dish for any season. Featuring tender, seared sirloin steak combined with a medley of fresh vegetables like carrots, celery, and baby potatoes, this savory soup is slow-simmered in a rich beef broth enhanced with Worcestershire sauce and tomato paste. The addition of fresh thyme, garlic, and a touch of bay leaf creates an aromatic base, while a finishing touch of frozen peas and a garnish of parsley adds a pop of color and freshness. Perfectly seasoned and brimming with robust, meaty depth, this steak soup is a satisfying one-pot meal that’s easy enough for a weeknight dinner yet indulgent enough to impress guests. Ready in just over an hour and serving six, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 lb sirloin steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 3 garlic cloves
- 6 cups beef broth
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 2 cups baby potatoes
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp fresh parsley
Instructions
Season the sirloin steak on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the steak for 2-3 minutes on each side until browned. Remove the steak and set it aside.
Dice the yellow onion, carrots, and celery. Mince the garlic cloves. Add another tablespoon of olive oil to the pot and sauté the onion, carrots, and celery for 5-6 minutes until softened. Add the garlic and cook for 1 more minute.
Stir in the tomato paste and Worcestershire sauce, cooking for 2 minutes to develop the flavors.
Pour in the beef broth and deglaze the pot by scraping the browned bits from the bottom. Add the baby potatoes (halved if large), thyme sprigs, and bay leaf to the pot.
Return the seared steak to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes.
Remove the steak from the soup and shred or dice it into bite-sized pieces. Discard any large fat pieces and return the meat to the soup.
Add the frozen peas and stir. Allow the soup to simmer for an additional 5 minutes.
Taste the soup and adjust the seasoning with additional salt or black pepper as needed.
Remove the thyme sprigs and bay leaf before serving. Garnish with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
