dairy-free · Dinner
Grilled Wagyu over Hominy Stew
Argentine Grilled Wagyu over Cape Verdean Cachupa · Asado Wagyu Cachupa
Argentine grilled wagyu rested and sliced over a Cape Verdean cachupa of hominy, beans, tomato, and peppers, finished with fresh cilantro and scallion.
$$$
15 minsPrep
35 minsCook
50 minsTotal
HardLevel
Nutrition per serving
1100Calories
58gProtein
62gFat
70gCarbs
10gSugar
14gFiber
900mgSodium
130mgChol
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Instructions
1
Prep
Rinse the hominy and the beans. Dice the onions, peppers, and tomatoes. Mince the garlic. Season both wagyu steaks generously with salt.
2
Sweat
Soften the diced onions, peppers, and garlic in oil over medium heat 4-5 minutes until soft, sweet, and translucent.
3
Simmer
Add the rinsed hominy, beans, tomatoes, and stock over low heat 25-28 minutes until the cachupa thickens and softens fully.
4
Sear
Brown each seasoned wagyu steak in a screaming-hot pan over high heat 2-3 minutes per side until deeply crusted and caramelized. Work in batches if needed to avoid overcrowding the pan.
5
Rest
Rest the seared wagyu off the heat 5 minutes until the juices settle, then slice each steak thinly against the grain.
6
Finish
Stir the cachupa over low heat 2 final minutes until thick, rich, and glossy, seasoning with additional salt and pepper to taste.
7
Plate
Spoon the cachupa onto 2 warm plates, fan the wagyu slices over the top of each, and scatter fresh cilantro and sliced scallion.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) wagyu beef striploin
- 2 tbsp neutral oil
- 300g (10.6 oz / 2 cans) canned hominy
- 300g (10.6 oz / 2 cans) canned beans
- 140g (4.9 oz / 2 small) onion
- 160g (5.6 oz / 2 small) red bell pepper
- 8 garlic cloves
- 240g (8.5 oz / 2 medium) ripe tomato
- 500ml (2 cups) vegetable stock
- 2.5 tsp kosher salt
- 15g (small handful) cilantro
- 4 scallions