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Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas

Grilled Fullblood Wagyu Top Round Steak with Tropical Salsa and Cheese Pupusas

Prep Time: 80 Minutes (Plus 4 Hours to Marinate)
Cook Time: 30 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 CUP Mango and Pineapple Juice
  • 1/2 CUP Grapeseed Oil
  • 4 Garlic Cloves (smashed)
  • 1/2 CUP Cilantro (stems and leaves)
  • 2 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 1 Lime (juiced)
Tropical Salsa 
  • 1 Large Ripe Mango (small diced)
  • 1/2 Pineapple (small diced)
  • 1 Small Red Onion (small diced)
  • 1-2 Jalapenos (seeded, small diced)
  • 3 Garlic Cloves (minced)
  • 1/2 CUP Cilantro (leaves only, minced)
  • 2 Roma Tomatoes (small diced)
  • 1 Large Avocado (small diced)
  • 1 Lime (juiced)
  • Kosher Salt (to taste)
  • Black Pepper (to taste)
Cheese Pupusas
  • 3 CUP Instant Corn Masa Flour
  • 3 TSP Kosher Salt
  • 1 TSP Cumin
  • 1/2 TSP Garlic Powder
  • 2 2/3 CUP Hot Water
  • 8 OZ Jack Cheese
"No Stick" Mixture 
  • 1/3 CUP Oil
  • 1 CUP Warm Water


        • Stand Mixer with Paddle Attachment
        • Gas Grill
        • Flat Top Griddle

        FIRST STEP

        Take the Fullblood Wagyu top round steak (tenderized) out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        Mix the mango and pineapple juice, grapeseed oil, smashed garlic cloves, cilantro, lime juice, kosher salt, and black pepper 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.

        Pull the marinated steak out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.


        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.


        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. 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.

        Pinch the sides to create a well for the cheese (the dough should look like half of a coconut shell).

        Fill the well with 2 tablespoons of cheese.

        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.

        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.


        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.

        Place pieces of grilled Fullblood Wagyu steak on top of each pupusa.

        Top with the tropical salsa, serve, and enjoy!

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