When I first spoke with Chef Kevin Fryburger (Fry) he told me this soup was a Paso Roblesy Meat Soup – which I thought was really charming.  Come to find out, he created this Steak, Tomatillo, Chili Chowder just for into the Soup.  Now, that’s REALLY charming.  I’m so looking forward to meeting this accomplished Chef and tasting some of his meat soup.  I LOVE MY JOB!!!!


  • 1/4 cup olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrot
  • 8 tomatillos, skins removed, cored, and roughly chopped
  • 5 baking potatoes, peeled, and diced into 1/2 inch cubes
  • 2 cups diced Ortega chilis
  • 2 tablespoons smoked chipotle peppers, diced
  • 2 pounds Flat Iron Steak, grilled to Medium
  • 1 gallon beef stock
  • 1 cup Wild Horse Merlot
  • 7 garlic cloves, diced small
  • 2 tablespoons ground cumin
  • 2 tablespoons oregano leaf
  • 2 cups diced, ripe tomatoes
  • 1/2 pound organic cheddar cheese, grated
  • 2 limes
  • Kosher salt
  1. Cook steak on Charbroiled or BBQ; set aside to cool.
  2. In a medium stock pot on medium high flame add olive oil.
  3. Add tomatillos and garlic, saute for 5 minutes. Add celery, onion, carrot, saute 5 minutes Add Ortega chilies and chipotle peppers, cumin and oregano, saute 5 minutes.
  4. Add chicken stock, bring to a boil, then turn down to a simmer. Add Merlot.
  5. Add potatoes and simmer soup just until potatoes are fork tender (do not over cook potatoes),
  6. Dice steak into 1/4 inch cubes; add to soup.
  7. Add the juice of 2 limes and salt to taste.
  8. Serve chowder in bowl topped with 2 tablespoons organic cheddar cheese.

*Suggested Wine pairing – 2006 Wild Horse Merlot



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