Ingredients with Measurements:
- 1 pound of flank steak, thinly sliced
- 2 tablespoons of vegetable oil
- 1 green bell pepper, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 4 slices of provolone cheese
- 2 plantains, peeled and sliced lengthwise
- 1 tablespoon of butter
- 1 tablespoon of mayonnaise
- 1 tablespoon of ketchup
- 1 tablespoon of yellow mustard
Special equipment needed:
- Grill or grill pan
- Cast iron skillet
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a cast iron skillet, heat the vegetable oil over medium heat. Add the sliced onions, bell pepper, and garlic. Cook until the vegetables are soft and caramelized, about 10 minutes. Remove the vegetables from the skillet and set aside.
3. Season the sliced flank steak with salt and black pepper. Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and set aside.
4. In the same cast iron skillet, melt the butter over medium heat. Add the sliced plantains and cook until they are golden brown on both sides, about 2-3 minutes per side. Remove the plantains from the skillet and set aside.
5. In a small bowl, mix together the mayonnaise, ketchup, and yellow mustard.
6. To assemble the jibarito, place two slices of plantain on a plate. Top with the grilled steak, caramelized vegetables, and a slice of provolone cheese. Spread the mayonnaise mixture on the other two slices of plantain and place them on top of the cheese.
7. Heat the jibarito in the microwave for 30 seconds or until the cheese is melted.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Cast iron skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Provolone cheese can be substituted with American or Swiss cheese.
- Plantains can be substituted with sliced bread or tortillas.
Variations:
- Add sliced mushrooms to the caramelized vegetables.
- Use chicken instead of steak.
- Add hot sauce or jalapeños for a spicy kick.
Tips and tricks:
- Make sure to slice the flank steak thinly to ensure even cooking.
- Use ripe plantains for a sweeter taste.
- Don't overcook the plantains, as they can become mushy.
Storage instructions:
The jibarito can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the jibarito in the microwave for 30 seconds or until heated through.
Presentation ideas:
Serve the jibarito on a wooden cutting board for a rustic look.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of sweet potato fries or a green salad.
Suggested side dishes:
- Sweet potato fries
- Green salad
- Coleslaw
Troubleshooting advice:
- If the plantains are too hard to slice, microwave them for 30 seconds to soften them.
- If the steak is tough, marinate it in a mixture of olive oil, soy sauce, and garlic for at least 30 minutes before grilling.
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 is a Puerto Rican sandwich that originated in Chicago in the 1990s.
Flavor profiles:
The jibarito has a savory and slightly sweet flavor from the caramelized vegetables and plantains.
Serving suggestions:
Serve the jibarito with a cold beer or a glass of red wine.
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