Jibarito (Plantain Steak Sandwich)
Crispy flattened green plantains in place of bread, with steak, cheese, lettuce, tomato and garlic mayo.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
The jibarito was born in Chicago's Puerto Rican community in the 1990s and quickly became a classic: instead of bread, two long slices of green plantain are fried, pressed flat and fried again until crisp. Between them go thin seared steak, melted American cheese, lettuce, tomato and plenty of garlic mayo.
The Thermomix® TM7™ chops the garlic seasoning for the steak and makes a garlic and parsley mayo in about two minutes. The stove does the frying and the searing. Have everything ready before the second fry, because a jibarito is best eaten while the plantain is still hot and crunchy.
Made in the Thermomix® TM7™
Jibarito (Plantain Steak Sandwich)
Makes: 4 sandwiches
- Prep30 min
- Cook30 min
- Total1 h
- Serves4
Ingredients
For the steak
For the garlic mayo
For the plantains and toppings
Instructions
- Place the garlic, adobo and oregano in the mixing bowl and chop 3 sec/speed 7. Add the olive oil and mix 5 sec/speed 4. Rub the paste over the steak and set it aside while you make the mayo.
- Rinse and dry the mixing bowl. Place the garlic and parsley in it and chop 5 sec/speed 7, then scrape down the sides. Add the egg, lime juice and salt, and blend 90 sec/speed 4 while you slowly pour the oil onto the mixing bowl lid so it trickles in around the measuring cup. Refrigerate.
- Peel the plantains and cut each one in half lengthwise. In a deep skillet on the stove, heat 2.5 cm (1 in) of oil to 175°C (350°F) and fry the plantain halves 3 to 4 minutes per side, until pale golden and soft inside. Drain on paper towels.
- Place each piece between two sheets of parchment paper and press it with the bottom of a heavy skillet to about 1 cm (1/2 in) thick.
- Heat the oil to 180°C (360°F) and fry the flattened plantains again, 2 to 3 minutes per side, until crisp and golden. Drain and sprinkle with salt.
- Heat a skillet on the stove over high heat and sear the steak 1 to 2 minutes per side. Lay the cheese on top during the last minute so it melts.
- Place one plantain flat side up, spread with garlic mayo, add lettuce, tomato and steak with cheese, add a little more mayo and close with a second plantain. Serve right away.
Tips
- Pick plantains that are fully green and firm: they flatten into big, sturdy slices that hold the filling.
- If a plantain cracks when you press it, patch it together; the second fry seals it.
- Want onions? Slice 1 onion and cook it in the same skillet before the steak until soft and golden, then pile it on top of the steak.
- The garlic mayo keeps 4 days in the fridge and is also great with tostones.
