Ingredients:

  • 1.5 lbs flank or skirt steak, thinly sliced against the grain
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh orange juice
  • 4 cloves garlic, smashed
  • 1 tsp ground cumin
  • 2 tbsp avocado oil
  • 2 large poblano peppers
  • 1 cup sweet corn, fresh or frozen
  • 14.5 oz can fire-roasted diced tomatoes
  • 6 cups beef bone broth
  • 1 large white onion, diced
  • 3 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika

Instructions:

  1. In a large bowl, combine the lime juice, orange juice, smashed garlic, cumin, and avocado oil. Submerge the sliced steak in the marinade and refrigerate for 2 to 4 hours.
  2. Blister the poblano peppers and corn over an open flame or in a hot cast-iron pan until the skins are blackened. Place peppers in a covered bowl to steam for 5 minutes, then peel, deseed, and chop.
  3. In a large Dutch oven over high heat, sear the marinated steak in batches until a mahogany crust forms. Remove steak and set aside.
  4. In the same pot, sauté the diced onion until translucent. Stir in the tomato paste, chili powder, oregano, and smoked paprika, cooking for 2 minutes to toast the spices.
  5. Deglaze the pot with the beef bone broth. Add the fire-roasted tomatoes, chopped poblanos, and charred corn.
  6. Bring the soup to a simmer. Return the seared steak to the pot and cook on low heat for 20 minutes to allow flavors to meld and beef to tenderize.