Dinner
Argentine Grilled Wagyu over Cape Verdean Cachupa
Asado Wagyu Cachupa
Seared Argentine wagyu beef striploin, rested and thinly sliced, served over Cape Verdean cachupa made from hominy, beans, tomato, and peppers. Finished with fresh cilantro and scallion for brightness and herbaceous notes.
$22
15 minsPrep
35 minsCook
50 minsTotal
HardLevel
Nutrition per serving
652Calories
49.8gProtein
31.2gFat
45.2gCarbs
6.8gSugar
9.3gFiber
1247mgSodium
110mgChol
12.4gSat Fat
892mgPotassium
95mgCalcium
4.7mgIron
1.6mcgVitamin B12
48mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse the hominy and beans. Dice the onion, pepper, and tomato. Mince the garlic. Season the wagyu generously with salt.
2
Sweat
Soften the diced onion, pepper, and garlic in oil over medium heat for 4 minutes until soft, sweet, and translucent.
3
Simmer
Add the rinsed hominy, beans, tomato, and stock to the pan over low heat. Simmer for 25 minutes until the cachupa thickens and softens fully.
4
Sear
Heat a screaming-hot pan over high heat. Sear the seasoned wagyu 2 minutes per side until deeply crusted and caramelized on both faces.
5
Rest
Remove the wagyu from heat and rest for 5 minutes until the juices settle, then slice thinly against the grain.
6
Finish
Stir the cachupa over low heat for 2 minutes until thick, rich, and glossy. Adjust seasoning with salt and pepper.
7
Plate
Spoon the cachupa onto a warm plate, fan the wagyu slices over the top, and scatter fresh cilantro and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz wagyu beef striploin
- 2 tbsp2 tbsp neutral oil
- 300g5 oz, 1 can canned hominy
- 300g5 oz, 1 can canned beans
- 140g5 oz onion
- 160g6 oz red bell pepper
- 88 garlic cloves
- 240g8 oz ripe tomato
- 500ml2 cup vegetable stock
- 3 tsp3 tsp kosher salt
- 20g20g cilantro
- 44 scallions
