Get ready to transform your kitchen into a Puerto Rican street food paradise with the most mouthwatering sandwich you've never heard of! The Jibarito is not just a sandwich – it's a culinary adventure that replaces bread with crispy, golden fried plantains, creating a gluten-free masterpiece that will make your taste buds dance with excitement. Imagine tender, perfectly seasoned steak nestled between two crisp plantain "bread" slices, topped with fresh lettuce and tomato – this is more than a meal, it's a flavor explosion waiting to happen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Puerto Rican
Serves: 2 sandwiches
Ingredients
- 2 green plantains
- 8 ounces flank steak
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 slices of cheese (optional)
- Lettuce and tomato for topping
Instructions
- Begin by preparing the green plantains. Peel the plantains by cutting off the ends and making a lengthwise slit in the skin. Carefully remove the skin and slice the plantains into 1-inch thick pieces.
- In a large pot, bring water to a boil. Add a pinch of salt and the sliced plantains. Boil the plantains for about 10 minutes until they are tender but not falling apart.
- While the plantains are boiling, prepare the flank steak. Season the steak with salt and pepper on both sides. In a skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the seasoned flank steak to the skillet and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
- Once the plantains are boiled, drain them and let them cool slightly. Then, using a flat surface (like a cutting board), gently flatten each piece of plantain with the bottom of a plate or a frying pan until they are about ½ inch thick.
- In the same skillet used for the steak, add the flattened plantains and fry them over medium heat for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
- To assemble the jibarito sandwiches, take one piece of fried plantain and layer it with sliced flank steak. If desired, add a slice of cheese on top of the steak. Top with fresh lettuce and tomato slices, then finish with another piece of fried plantain to create a sandwich.
- Repeat the assembly process for the second sandwich. Serve immediately while hot, and enjoy your delicious Puerto Rican jibarito plantain and steak sandwich!
Tips
- Choose Green Plantains: Make sure to use green (unripe) plantains for the best texture and structural integrity of your sandwich.
- Flatten with Care: When flattening plantains, use a steady, even pressure to create uniform "bread" slices that will hold your sandwich together.
- Oil Temperature Matters: When frying plantains, ensure your skillet is at medium heat to achieve a crispy golden exterior without burning.
- Slice Steak Against the Grain: This technique ensures your meat is tender and easy to bite through.
- Serve Immediately: Jibaritos are best enjoyed hot and fresh, so assemble and serve right after cooking for the ultimate taste experience.
- Optional Cheese Upgrade: For extra richness, use a melty cheese like Swiss or provolone that complements the steak's flavor.
- Customize Your Toppings: Feel free to add extra condiments like garlic aioli or hot sauce to personalize your sandwich!
Nutrition Facts
Calories: 544kcal
Carbohydrates: 44g
Protein: 43g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 60mg
