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Two jibarito sandwiches with tomatoes, lettuce, onion, and steak.
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Jibarito Plantain and Steak Sandwiches

Jibarito Plantain and Steak Sandwich are Puerto Rican plantain and steak sandwiches piled high with steak, spicy mayo, lettuce, tomatoes, and onions between two fried and smashed plantains. A sure crowd-pleaser.
Course Lunch, Snack
Cuisine Puerto Rican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 469kcal
Author Imma

Equipment

  • Skillet
  • Chopping board
  • Knife
  • rolling pin 

Ingredients

Plantains

  • 2-3 large green plantains
  • oil for deep frying

Spicy Mayo

  • ⅓ cup (77 g) mayonnaise
  • 1 teaspoon (5 g) garlic, minced
  • 1 teaspoon (5 g) hot sauce
  • ½ teaspoon (1 g) chili powder

Steak

  • ½-1 pound (227-454 g) steak, thinly sliced
  • 1 tablespoon (12 g) Sazon seasoning
  • 1 teaspoon (2 g) cumin
  • 1 teaspoon (1 g) oregano
  • 1 teaspoon (5 ml) white vinegar
  • 1 tablespoon (14 ml) olive oil

Toppings

  • 1 tomato, thinly sliced
  • 1 onion, peeled and cut into slivers
  • 4 leaves of lettuce
  • 4 slices Swiss cheese

Instructions

Frying the Plantains

  • Using a sharp knife, cut the plantains in half.
  • In a large skillet, pour vegetable oil until at least 2-3 inches deep in your frying pan.
  • Set the stove to medium heat and wait until the oil is hot, about 375°F/190℃.
  • Gently drop the plantains into the oil using tongs. Do not overcrowd the pan. Fry each plantain until it is light brown, about 3-4 minutes on each side.
  • Use a large, slotted spoon to remove the plantains from the oil.
  • Place plantains on a chopping board or flat surface and press down on it firmly with the back of a heavy plate, bottle or skillet until flattened. You want them to be 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.

Spicy Mayo

  • Whisk together mayonnaise, garlic, hot sauce, and chili powder in a medium bowl.
  • Refrigerate until ready to use.

Steak

  • Season 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 steak in and fry each side for 2-3 minutes or until it reaches the desired doneness. Remove from the pan and set aside.

Assembly

  • Spread some mayonnaise sauce on the fried plantain.
  • Add tomatoes, onions, beef, lettuce, and cheese.
  • Top with another plantain.
  • Cut in half and serve!

Notes

  • Want an extra flavorful steak for your jibarito? Marinate the steak overnight. It will be juicy and extra delicious when you cook it up the next day. 
  • Make sure you get green plantains, which are still firm enough to be a good bread substitute. Yellow plantains are softer and sweeter and won’t be firm enough to hold a sandwich together.
  • Be sure to fry the plantains until they are crispy and drain them well. They’ll be soft and greasy if you don’t – not a good combo. 
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition

Serving: 1sandwich | Calories: 469kcal | Carbohydrates: 58g | Protein: 49g | Fat: 37g | Cholesterol: 42mg | Sodium: 520mg | Potassium: 1235mg | Fiber: 3.5g | Sugar: 18g