Dinner
Argentine Grilled Wagyu over Cape Verdean Cachupa
Asado Wagyu Cachupa
Argentine wagyu beef striploin, seared until deeply caramelized and rested, sliced thin and fanned over Cape Verdean cachupa made from hominy, beans, tomato, and peppers. Finished with fresh cilantro and scallion for brightness and allium bite.
$22
15 minsPrep
35 minsCook
50 minsTotal
HardLevel
Nutrition per serving
1087Calories
57.4gProtein
60.8gFat
68.2gCarbs
10.3gSugar
14.1gFiber
1318mgSodium
129mgChol
24.2gSat Fat
1095mgPotassium
156mgCalcium
5.8mgIron
2.1mcgVitamin B12
68mgVitamin 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 hominy, beans, tomato, and stock. Simmer over low heat 25 minutes until cachupa thickens and softens fully, stirring occasionally.
4
Sear
Brown the seasoned wagyu in a screaming-hot pan over high heat, 2 minutes per side until deeply crusted and caramelized.
5
Rest
Rest the seared wagyu off heat 5 minutes until juices settle.
6
Finish
Slice the wagyu thinly against the grain. Stir the cachupa over low heat 2 minutes until thick, rich, and glossy, seasoning with salt.
7
Plate
Spoon cachupa onto a warm plate, fan 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
- 300g5.3 oz, 1 can canned hominy
- 300g5.3 oz, 1 can canned beans
- 140g5 oz onion
- 160g5.6 oz red bell pepper
- 88 garlic cloves
- 240g8.4 oz tomato
- 500ml2 cup vegetable stock
- 3 tsp3 tsp kosher salt
- 20g20g cilantro
- 44 scallions
