One of my newly found, favourite recipes from last summer was Miles Thatcher’s Guinness & Honey Marinated Hanger Steak (I use flank steak) from the June 2012 issue of Flavours Magazine. I’ve made this recipe about 4 or 5 times since discovering it’s yumminess, and usually one flank steak is way more than enough for the two of us. And a great accompaniment to this recipe are my Spicy Marinated Mushrooms.
BUT… neither my husband nor I are big fans of Guinness‘ darkness… Nothing against the brand, but I just don’t drink beer. Initially I was leery of trying this recipe because I was worried that the strong taste of this Stout would be pronounced in the final result. But it’s not, this is an incredible BBQ recipe that you will want to add to your repertoire – forever.
Here’s a great tip… when I want to make this flank steak, I try not to waste the leftover 3/4’s of the can of beer… so I actually make a quadruple batch of the marinade, and freeze the extra three portions for later use.
So when you make this flank steak recipe, and if you have leftovers that you don’t want to use for sandwiches, fajitas, steak & eggs breakfasts or… whatever, please consider giving my soup a try for lunch the next day.
Originally, I wasn’t going to blog about this soup because I’ve been including a lot of soup recipes lately. Plus, I’ve been making these soups up off the top of my head. It’s been very cold here in Winnipeg this past week, so soup has, of course, been top of mind.
After grocery shopping and picking up some fresh mushrooms and Campbell’s Cream of Mushroom Soup to have for an easy (i.e. discrete and not blogged about) lunch I found myself inspired to try yet another LunchFor1 soup recipe.
I had also picked up a couple Tetra Paks of Beef Broth because my freezer’s stash of broth was getting low, and it’s always a good idea to have some broth either in the cupboard, in the fridge, or in the freezer at all times for quick soups, sauces and stews.
So it was with these ingredients on hand that inspiration struck! Plus I had to do something with the leftover flank steak… and thankfully it all worked out – and we loved it!
Creamy Flank Steak Stoup
(Stoup is a word I first heard used by Rachael Ray, it’s Stew+Soup)
Leftover BBQ Flank Steak, diced
1L Campbell’s Beef Broth
1 Ready to Serve Campbell’s Cream of Mushroom Soup
20 Baby Carrots, chopped
3 Celery Stalks, chopped
3 cloves Fresh Garlic
1/4 Onion, diced
1/4 cup Pot Barley
1/2 teaspoon Black Pepper
1 tablespoon Canola Oil
1. Heat oil in large pot.
2. Add vegetables, and saute for 5 minutes.
3. Add diced beef and beef broth, and bring your soup to a boil.
4. Add uncooked barley to the pot, and turn down your stove to Medium-High. Cook for 30 minutes.
5. Stir in cream of mushroom soup just prior to serving, and warm the soup through for 5 minutes. NOTE: Overcooking this step may cause your soup to “break” or separated, so be careful.
6. This recipe made 4 hearty servings, with a side dish. Try my Chevre Grilled Cheese Sandwich or my Feta Dip and crackers as an accompaniment – those posts will follow later this week.
What recipe do YOU make for supper one night, and then turn around the next day and create an amazing lunch from?
I’d love to hear about it in the Comments section below.