nut-free · Dinner
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.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
1080Calories
62gProtein
52gFat
92gCarbs
8gSugar
10gFiber
1380mgSodium
320mgChol
Goes well with
Cape Verde PoncheCape Verde Ponche — A refreshing pairing...
local
Medio y MedioMedio y Medio — A refreshing pairing for...
international
Instructions
1
Prep
Pat both steaks dry and season all sides with salt and pepper. Rest at room temperature 10 minutes. Dice the stew onion. Mince garlic. Dice 1 of the stew tomatoes. Drain and rinse hominy, kidney beans, and butter beans. Slice the 2 Roma tomatoes for sandwiches into thin rounds. Slice mozzarella thin. Pick parsley leaves.
2
Build 1
Heat 2 tbsp olive oil in a medium saucepan over medium heat 60 seconds. Add stew onion and cook 4–5 minutes until soft. Stir in garlic, diced stew tomato, tomato paste, smoked paprika, and cumin for 90 seconds until tomato breaks down and the base turns deep red.
3
Simmer
Add hominy, kidney beans, butter beans, bay leaves, and chicken stock. Bring to a gentle simmer over medium-low and cook 15–18 minutes until the stew thickens and the beans turn glossy. Adjust salt off the heat and discard bay leaves.
4
Sear
Heat 3 tbsp olive oil in a large 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 3–4 minutes.
5
Build 2
Slice both steaks against the grain into 1 cm strips. Split both milk buns in half. Spread 1 tbsp butter on the cut sides of each bun and toast in the same skillet over medium heat 60–90 seconds until deep gold.
6
Build 3
Crack both eggs into the skillet with remaining 2 tbsp butter over medium-low. Cover and fry 3–4 minutes until whites set and yolks are still soft.
7
Plate
Spread 1 tbsp mayonnaise on both halves of each bun. Lay lettuce on each base, top with tomato slices, pile sliced steak across, spoon hot cachupa stew over the steak so the sauce melts into the meat, lay mozzarella across the stew, slide a fried egg on top of each, scatter parsley, and close with the bun lid. Press gently and serve immediately while the eggs are still runny.
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) beef sirloin
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 small yellow onion
- 6 garlic cloves
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 dried bay leaves
- 200g (7 oz / 2 cans) hominy
- 160g (5.6 oz / 2 cans) kidney beans
- 120g (4.2 oz / 2 cans) butter beans
- 400ml (1 2/3 cups) chicken stock
- 90ml (1/3 cup + 1 tbsp) olive oil
- 2 large brioche milk buns
- 4 tbsp unsalted butter
- 2 large eggs
- 80g (2.8 oz) fresh mozzarella
- 40g (small handful) butter lettuce
- 2 small Roma tomatoes
- 4 tbsp mayonnaise
- 10g (small handful) flat-leaf parsley