Steak & Bean Stew Sandwich

Prep Pat steak dry and season both sides with salt and pepper. Rest at room temperature 10 minutes. Dice the stew onion. Mince garlic. Dice the stew tomato. Drain and rinse hominy, kidney beans, and butter beans. Slice the second Roma tomato into thin rounds for the sandwich. Slice mozzarella thin. Pick parsley leaves.

Build 1 Heat 1 tbsp olive oil in a small saucepan over medium 60 seconds. Add stew onion and cook 4 minutes until soft. Stir in garlic, 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 leaf, 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 leaf.

Sear Heat 2 tbsp olive oil in a heavy skillet over high heat 2 minutes until smoking. Lay steak 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 steak against the grain into 1cm strips. Slice the milk bun in half. Spread 1 tbsp butter on the cut sides and toast in the same skillet over medium heat 60 seconds until deep gold.

Build 3 Crack egg into the skillet with 1 tbsp butter over medium-low. Cover and fry 3 minutes until whites set and yolk is still soft.

Plate Spread mayonnaise on both bun halves. Lay lettuce on the 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 fried egg on top, scatter parsley, and close with the bun lid. Press gently and serve immediately while the egg is still runny.