Plantain Steak Sandwich (Jibarito) consists of flattened plantain slices that are fried and used as the bread portion. The sandwich is then layered with mayonnaise, cheese, beef steaks, tomatoes and lettuce. With the passing of time, other ingredients have been added or altered to the sandwich.
The term Jibarito in our culture refers to individuals that live in the countryside (en el campo) and farm their land with pride. In Puerto Rico, our country music with its own drawn vocal style is also categorized as Jibaro music.
Food History!
Juan Peter Figueroa is believed to have created the Jibarito sandwich in Chicago, Illinois around 1996. The green plantain is one of the key ingredients in preparing the Jibarito since it is the bread portion of the sandwich.
Marinating the Beef Ribeye Steaks!
In a small bowl, add the following marinating ingredients: 1 tablespoon extra virgin olive oil, 1½ teaspoons red wine vinegar, ½ teaspoon of adobo without salt, and ¼ teaspoon lite salt.
NOTE: The adobo contains oregano, garlic, onion, turmeric, cumin and black pepper.
Stir all the ingredients until well blended.
Most individuals use skirt steaks to prepare the jibaritos, but I feel beef ribeye steaks are more tender and juicy. These steaks are ¼-inch thick.
Rinse at least 4 or 5 beef ribeye steaks. Pour the marinade and coat them evenly. Cover bowl with lid and refrigerate for 4 hours or overnight.
NOTE: One steak per sandwich. I always add an extra steak in case it is needed.
Peeling, Cutting and Soaking the Green Plantains!
The green plantains are a member of the banana family. However, they are much thicker and starchier than the familiar banana. The green plantain is believed to have originated in Southeast Asia.
With a knife, cut off both ends and make 3 slits from top to bottom barely touching the flesh.
Peel the plantain.
There are two methods of cutting the peeled plantain. You can either cut the plantain lengthwise in half (right side) or you can cut the plantain in half crosswise and then cut in half lengthwise (left side).
NOTE: For this cooking demonstration, I will be cutting the plantain into 4 equal sections.
Pour sufficient water into a bowl to cover the plantain slices. Add garlic powder and lite salt, according to taste. Mix well. Place plantain slices into bowl and soak for 3 to 5 minutes. This step is optional.
NOTE: We normally fry the plantains after they are cut into slices, but I like to season the plantains prior to frying.
Preparing the Garlic-Oil Mixture for Plantain Beef Steaks!
Crush 6 garlic cloves, using a mortar and pestle.
Add a pinch of salt, a pinch of black pepper, a pinch of oregano leaves, 1 sprig of finely chopped cilantro and 2 tablespoons of extra virgin olive oil.
Stir well and set aside.
Frying the Plantain Slices for Plantain Steak Sandwich!
In a skillet, heat oil to 365°F and add the plantain slices. Fry them until they turn a golden color on both sides. The first fry is to cook the plantain.
Remove the plantain slices from skillet when they are tender. Transfer on a plate lined with paper towels to absorb the excess oil.
Flattening the Fried Plantain Slices!
Place the fried plantain in the center of cutting board.
With a heavy glass baking pan, apply enough pressure to flatten the plantain.
It is much easier to flatten the plantain when it is still warm.
We just finished flattening the slices of plantain into approximately ⅛-inch thick. Later on, we will fry them for a second time to crisp.
Cooking the Beef Ribeye Steaks for the Plantain Steak Sandwich!
Place the marinated steak slices into skillet and cook over medium low heat for several minutes.
The steaks tend to release its own juice as they cook. After 15 minutes of cooking, turn the steaks to the other side.
Once the beef ribeye steaks are thoroughly cooked, reduce heat to keep them warm. Cover saucepan with lid.
NOTE: You want to prepare the plantain steak sandwiches with both the plantains and steaks still warm.
Frying the Fattened Plantain Slices!
Reheat the oil to 365F. Add the flattened plantains for the second fry to obtain a crispy texture.
When the plantains have a crispy texture on both sides, remove them from skillet. Repeat this process for the remaining flattened plantains.
Mixing the Ingredients for Mayo-Ketchup Sauce!
In a bowl, add 1½ tablespoons of Mayonnaise, 1 tablespoon Ketchup and ½ teaspoon of garlic paste.
Mix until well blended and set aside.
Assemblying the Authentic Jibarito – Plantain Steak Sandwich!
First, place a slice of American cheese on top of the fried plantain.
Secondly, then layer with beef steak and tomatoes.
Thirdly, top with romaine lettuce. Spread mayonnaise on the other fried plantain and place on top.
Lastly, brush the garlic-oil mixture on top.
We just assembled the authentic Jibarito – Plantain Steak Sandwich!
Assembling the Jibarito Popular Version – Plantain Steak Sandwich!
Spread the mayo-ketchup mixture on top of fried plantain.
Layer with beef steak, sliced onions and tomatoes.
Top with Romaine lettuce.
Cover with fried plantain and brush top with the garlic-oil mixture.
NOTE: You have the option of adding mayo-ketchup to both fried plantain slices.
Plantain Steak Sandwich (Jibarito)!
These are two different types of jibaritos. The authentic version (left side) with cheese and mayonnaise and the popular version (right side) with mayo-ketchup and onions. However, no cheese. They both are super delicious and served with rice.
Click on the button below to watch on How to Prepare Jibarito (Plantain Steak Sandwich)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Plantain Steak Sandwich (Jibarito)
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
Description
Plantain Steak Sandwich (Jibarito) consists of plantain slices that are used as the bread portion. The sandwich is then layered with mayonnaise, cheese, beef steaks, tomatoes and lettuce. With the passing of time, other ingredients have been added or altered to the sandwich.
Ingredients
Marinade for Beef Steaks
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons red wine vinegar
- ½ teaspoon of adobo without salt
- ¼ teaspoon lite salt
Garlic-Oil Mixture
- 6 garlic cloves, crushed
- pinch of salt
- pinch of black pepper
- pinch of oregano leaves
- 1 sprig of finely chopped cilantro
- 2 tablespoons of extra virgin olive oil
Mayo-Ketchup Sauce
- 1½ tablespoons of Mayonnaise
- 1 tablespoon Ketchup
- ½ teaspoon of garlic paste
Main Ingredients
- 2 green plantains, peeled
- 4 beef ribeye steaks, rinsed
Instructions
- Mix the ingredients for the marinade in a bowl and stir well. Pour marinade over beef ribeye steaks and coat them evenly. Refrigerate for 4 hours or overnight.
- Cut the plantain in half crosswise and then cut in half lengthwise.
- Fill a bowl with sufficient water to cover the plantain slices. Add garlic powder and salt, according to taste. Stir well. Soak the plantains for 3 to 5 minutes. This step is optional.
- Heat oil in a skillet to 365°F. Fry the plantain slices until they are golden on both sides.
- Flattened the plantain slices by placing one slice of plantain in center of cutting board. With a heavy glass baking pan, apply enough pressure on top to flatten the plantain.
- Remove flattened plantain and continue this process with the remaining cooked plantain.
- Fry the plantains for the second time to create a crispy texture on both sides.
- In a skillet, simmer the marinated steaks over medium low heat until thoroughly cooked. Keep warm.
- Prepare garlic-oil mixture and mayo-ketchup sauce.
- Assemble the authentic plantain steak sandwich: Place a slice of American cheese on top of the fried plantain slice, then layer with beef steak, tomatoes and lettuce. Spread mayonnaise on one side of another fried plantain slice and place on top of lettuce. Brush the garlic-oil mixture on top.
- Assemble the popular plantain steak sandwich: Spread mayo-ketchup mixture on top of fried plantain slice and layer with beef steak, sliced onions, tomatoes and lettuce. Place another fried plantain slice of top of lettuce and brush top of plantain with garlic-oil mixture.
Notes
The flattened plantain should have a thickness of ⅛ inch.
If you add one slice of cheese to your jibarito, then add the following nutritional facts to the total below: Calories 60, Total fat 4g, cholesterol 15mg, sodium 230mg, Total Carbohydrate 2g, Total sugar 2g and Protein 4g.
- Category: Sandwiches
- Method: Frying
- Cuisine: Puerto Rican
Keywords: jibarito, plantain steak sandwich, jibaritos