In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy and delicious!
Provided by Tikeyah Whittle
Categories Lunch
Time 2h35m
Yield 2 sandwiches
Number Of Ingredients 24
Steps:
- Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
- Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
- Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
- Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
- Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
- Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
- Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
- Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.
- Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and avocado. Spread another 1-2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
- Enjoy!
- RECIPE BY: Tikeyah Whittle
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Yemi Adeiye
[email protected]Overall, I thought this was a good recipe, but I would make a few changes next time.
Graycie Ryberg
[email protected]I found that the sandwich was a little too greasy for my taste.
Two ferries Khan1
[email protected]I would have liked the recipe to include more detailed instructions for making the mofongo.
Patrick Mutwiri
[email protected]This sandwich is a little messy to eat, but it's worth it!
Rafique Ahmad
[email protected]I'm not sure why this is called a jibarito sandwich, but it's delicious nonetheless.
Kevinique Fraser
[email protected]This sandwich is perfect for a quick and easy lunch or dinner.
Nayyara Choohan
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
Sadikhalima maya
[email protected]This sandwich is a great way to introduce your family to Puerto Rican cuisine.
Abraham Delgadillo
[email protected]I'm Puerto Rican and this jibarito sandwich is one of my favorite dishes. This recipe is spot-on!
Ahmad Shehzad A
[email protected]This recipe is a great way to use up leftover steak. I also like to add some avocado to my sandwich for extra flavor.
Mahmoud Shypoon
[email protected]I've been making this jibarito sandwich for years and it's always a hit. It's the perfect combination of sweet and savory.
lilchoppa56
[email protected]This sandwich was so easy to make and it turned out so well. I'll definitely be making it again.
sewalem ayanaw
[email protected]I made this jibarito sandwich for a party and it was a huge success. Everyone loved it!
Simon Mashada
[email protected]I'm not a huge fan of plantains, but I really enjoyed them in this sandwich. The sweetness of the plantains balanced out the savory flavors of the beef and cheese.
Raja Rohail
[email protected]This recipe was a lifesaver! I was craving a jibarito sandwich, but I didn't have any bread. The plantains were the perfect substitute.
Allen Wilson
[email protected]The jibarito sandwich was a fun and unique way to enjoy a classic sandwich. I loved the crispy plantains and the flavorful beef.
Karim Emmanuel
[email protected]I've never had a jibarito sandwich before, but I'm so glad I tried this recipe. It was easy to make and absolutely delicious.
Joe V
[email protected]This jibarito sandwich was a hit with my family! The combination of flavors and textures was amazing.