Ingredients with Measurements:
- 2 green plantains
- 1 lb. skirt steak, thinly sliced
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 4 slices of Swiss cheese
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup chopped cilantro
- 1/2 cup sliced tomatoes
- 1/2 cup sliced onions
- 4 lettuce leaves
Special equipment needed:
- Meat tenderizer
- Cast iron skillet
- Paper towels
Step-by-step instructions:
1. Peel the plantains and slice them lengthwise into thin strips.
2. Heat the olive oil in a cast iron skillet over medium-high heat.
3. Fry the plantain slices until golden brown, about 2-3 minutes per side.
4. Remove the plantains from the skillet and place them on a paper towel to drain excess oil.
5. Season the skirt steak with garlic powder, onion powder, oregano, salt, and pepper.
6. Use a meat tenderizer to flatten the steak.
7. Heat the same skillet over high heat and cook the steak for 2-3 minutes per side, or until browned and cooked through.
8. Remove the steak from the skillet and let it rest for 5 minutes.
9. In a small bowl, mix together the mayonnaise, ketchup, and yellow mustard.
10. To assemble the sandwich, place two fried plantain slices on a plate.
11. Spread the mayonnaise mixture on top of the plantains.
12. Add a slice of Swiss cheese, followed by the sliced steak, tomatoes, onions, cilantro, and lettuce.
13. Top with two more fried plantain slices.
14. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying plantains, high heat for cooking steak
Serving size:
4 servings
Nutritional information:
Calories: 700
Fat: 50g
Carbohydrates: 38g
Protein: 30g
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin.
- Swiss cheese can be substituted with provolone or mozzarella.
- Yellow mustard can be substituted with Dijon mustard.
Variations:
- Add sliced avocado or bacon to the sandwich.
- Use chicken or pork instead of steak.
- Make a vegetarian version by using grilled vegetables instead of meat.
Tips and tricks:
- Make sure the plantains are ripe but firm for best results.
- Flatten the steak evenly for even cooking.
- Let the steak rest before slicing to prevent juices from running out.
Storage instructions:
The sandwich is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sandwich in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden board with a side of plantain chips and a dipping sauce.
Garnishes:
Garnish with a sprig of cilantro or a lime wedge.
Pairings:
Pair with a cold beer or a fruity cocktail.
Suggested side dishes:
Serve with a side of rice and beans or a simple green salad.
Troubleshooting advice:
- If the plantains are too soft, they will not hold up as a sandwich. Make sure they are firm but ripe.
- If the steak is tough, it may not have been tenderized enough. Use a meat tenderizer or marinate the steak for a few hours before cooking.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The Jibarito sandwich originated in Puerto Rico in the 1990s and is a popular street food.
Flavor profiles:
The sandwich is a combination of savory and sweet flavors, with the crispy plantains and tangy mayonnaise complementing the juicy steak.
Serving suggestions:
Serve the sandwich with a side of hot sauce or salsa for added flavor.
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Region: Puerto Rican