Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fullblood wagyu top round steak with salsa and cheese pupusas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook fullblood wagyu top round steak with salsa and cheese pupusas using 30 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas:

1. Take Double 8 Cattle Company Top Round Steak Tenderized
2. Take Marinade
3. Make ready Mango and Pineapple Juice
4. Prepare Grapeseed Oil
5. Prepare Garlic Cloves (smashed)
6. Take Cilantro (stems and leaves)
7. Prepare Kosher Salt
8. Prepare Black Pepper
9. Prepare Lime (juiced)
10. Prepare Tropical salsa
11. Take Large Ripe Mango (small diced)
12. Get Pineapple (small diced)
13. Get Small Red Onion (small diced)
14. Get Jalapenos (seeded, small diced)
15. Make ready Garlic Cloves (minced)
16. Prepare Cilantro (leaves only, minced)
17. Prepare Roma Tomatoes (small diced)
18. Prepare Large Avocado (small diced)
19. Take Lime (juiced)
20. Get Kosher Salt & Black Pepper (to taste)
21. Take Cheese Pupusas
22. Take Instant Corn Masa Flour
23. Make ready Kosher Salt
24. Take Cumin
25. Get Garlic Powder
26. Make ready Hot Water
27. Prepare Jack Cheese
28. Get No Stick Mixture
29. Get Oil
30. Make ready Warm Water

Instructions to make Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas:

1. PREPARING THE MARINADEMix the mango and pineapple juice, grapeseed oil, smashed garlic cloves, cilantro, lime juice, kosher salt, and black pep-per in a large casserole dish. Add the Fullblood Wagyu top round steak, and coat it in the marinade. Place the casserole dish in the refrigerator, and let the steak marinate for 4 hours. Pull it out every hour to turn the steak and coat it with the marinade.
2. Pull the marinated steak out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.
3. PREPARING THE TROPICAL SALSA Place all of the salsa ingredients (diced mango, diced pineapple, diced red onion, seeded and diced jalapenos, minced garlic, minced cilantro, diced tomatoes, diced avocado, and lime juice) in a medium size bowl.Mix the ingredients together, and season to taste with kosher salt and black pepper.Refrigerate the salsa until you’re ready to serve it.
4. PREPARING THE CHEESE PUPUSAS Using a stand mixer fitted with the paddle attachment, beat the masa flour, kosher salt, cumin, garlic powder, and hot water on medium speed. Mix until the dough is very thick and sticky.Note: If you do not have a stand mixer, you can mix the ingredients manually in a large bowl.Let the dough rest, uncovered, for 15 minutes.Combine 1/3 cup of oil and 1 cup of warm water in a medium bowl.
5. Dip both of your hands in this “no stick” mixture, and rub your hands together to coat. This will prevent the dough from sticking to your hands, and it will also hydrate the dough as you assemble.Divide the dough into 12 balls – each ball measuring about a 1/4 cup. Keep the dough balls covered with a damp towel, so they don’t dry out. With one dough ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center.
6. Pinch the dough around the cheese filling to enclose (it’s okay if some cheese is poking out).Then, gently flatten the dough to create to a 3 inch to 3 1/2 inch disk. Dip your hands in the “no stick” mixture (oil and water) as needed to prevent the dough from sticking. Repeat the process with remaining dough until all of the cheese pupusas are assembled.Heat a griddle over medium heat, and grease it with grapeseed oil.
7. Place 4 to 6 cheese pupusas down on the griddle, and cook for 3 to 4 minutes per side until the center slightly puffs up and the pupusa is browned in spots.Place the cheese pupusas in the oven, set at 300°F, to keep them warm.
8. FINAL STEPS Heat your gas grill on medium-high heat, and let it heat up for 10 minutes. Pull the Fullblood Wagyu top round steak from the marinade, and let it drain off. Grill the marinated steak for 3 minutes on each side for a medium-rare finish.Let the steak rest for 10 minutes, and then cut the steak into thin strips against the grain. Then, cut the large strips into bite-size pieces. Place the cheese pupusas on a large platter.
9. Place pieces of grilled Fullblood Wagyu steak on top of each pupusa.Top with the tropical salsa, serve, and enjoy!
10. Ready to serve and ENJOY!

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