Jibarito Plantain and Steak Sandwiches

Steak, spicy mayo, lettuce, tomatoes, and onions are sandwiched between tostones or patacones. A guaranteed crowd-pleaser.

Course Lunch, Snack

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 643kcal

Author Imma

Using a sharp knife, peel the plantains, cut them in half across, then slice them in half lengthwise.
Heat 2-3 inches of vegetable oil in a large skillet until it's about 375°F (190℃).
Gently drop the plantains into the oil using tongs without overcrowding the pan. Fry each plantain until it is light brown, 3-4 minutes on each side.
Remove the plantains from the oil with a large, slotted spoon and drain on a paper towel. Place one of the slices on a chopping board or flat surface and press down firmly with a rolling pin. Roll it out to about ¼-inch thick. Repeat with the remaining slices.
Refry the flattened pieces in the 375°F (190℃) oil, turning them occasionally for 2-3 minutes, or until they are golden. Transfer them with a slotted spoon to paper towels to drain, and season them with salt and pepper.

Whisk the mayonnaise, garlic, hot sauce, and chili powder in a medium bowl, and refrigerate until ready to use.

Season the steak with salt, Sazon seasoning, cumin, oregano, vinegar, and olive oil. Set aside.
Heat a skillet on medium with 1-2 tablespoons of oil.
As soon as the oil is hot, put the steaks in and fry each side for 2-3 minutes or until they reach the desired doneness. Remove from the pan and set aside.
Get your ingredients together, and spread some mayonnaise sauce on the fried plantain. Add tomatoes, onions, beef, lettuce, and cheese. Top with another plantain and enjoy!

Green plantains have a neutral flavor and are firm enough to be a good bread substitute. Less than green plantains should work, but ripe ones might not hold together.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.