Steak & Hominy Stew Sandwich — Steak & Bean Stew Sandwich - Chivito Cachupa
Uruguayan chivito milk bun loaded with seared sirloin steak, smoky Cape Verdean cachupa stew of hominy and beans, melting mozzarella, a runny fried egg, and crisp lettuce with mayo.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat steaks dry and season both sides with salt and pepper. Rest at room temperature 10 minutes. Dice the stew onion. Mince garlic. Dice one Roma tomato for the stew. Drain and rinse hominy, kidney beans, and butter beans. Slice the second Roma tomato and the two small Roma tomatoes into thin rounds for the sandwiches. Slice mozzarella thin. Pick parsley leaves.
Build 1
Heat 2 tbsp olive oil in a medium saucepan over medium heat 60 seconds. Add stew onion and cook 4 minutes until soft. Stir in garlic, diced stew tomato, tomato paste, smoked paprika, and cumin 90 seconds until tomato breaks down and the base turns deep red.
Simmer
Add hominy, kidney beans, butter beans, bay leaves, and chicken stock. Bring to a gentle simmer over medium-low and cook 15 minutes until the stew thickens and the beans turn glossy. Adjust salt off the heat and discard bay leaves.
Sear
Heat 3 tbsp olive oil in a heavy skillet over high heat 2 minutes until smoking. Lay both steaks in the pan and sear 90 seconds per side for medium-rare, until the crust is deep mahogany. Lift to a board and rest 3 minutes.
Build 2
Slice steaks against the grain into 1cm strips. Slice each milk bun in half. Spread 1 tbsp butter on the cut sides of each bun and toast in the same skillet over medium heat 60 seconds until deep gold. Transfer to a plate.
Build 3
Crack both eggs into the skillet with 2 tbsp butter over medium-low. Cover and fry 3 minutes until whites set and yolks are still soft.
Plate
Spread 1 tbsp mayonnaise on both halves of each bun. Lay lettuce on each base, top with sliced tomato, pile sliced steak across, spoon hot cachupa stew over the steak so the sauce melts into the meat, lay mozzarella across the stew, slide one fried egg on top of each sandwich, scatter parsley, and close with the bun lids. Press gently and serve immediately while the eggs are still runny.
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