Plantain Steak Sandwich (Jibarito)
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Plantain Steak Sandwich (Jibarito)
-
utcher steak, steak seasoning, mayonnaise, ketchup, garlic powder, lettuce, tomato, onion, cheddar/swiss cheese slices
Ingredients:
- 2 4 ounce butcher’s steak
- 2 teaspoons steak seasoning
- 3 tablespoon ketchup
- 2 tablespoon mayonnaise
- 1/2 teaspoon garlic powder
- 1.5 cups medium-ripe dodo plantain slices
- Coconut oil
- Lettuce
- Tomato
- Onions
- Cheese slices
Prep and Cooking Instructions:
🟢Pat steaks dry with a paper towel. Drizzle with olive oil and sprinkle with steak seasoning on both sides, cover with plastic wrap and set aside
🟢In a small bowl combine ketchup, mayonnaise and garlic powder. Mix until well combined, taste. Add more garlic powder if desired and set aside
🟢Use enough coconut oil to cover the thawed plantains in a saucepan (for air frying, drizzle coconut oil on both sides of the plantain slices). Heat oil to 350F degrees. Carefully drop the plantain slices in the hot oil.
🟢Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain
🟢Using a plate or small cutting board, press the plantain slices between parchment paper to make them flat. Return the flattened plantains to the oil and fry until golden and crisp, about 3 minutes. Transfer to a paper towel-lined plate to drain then season with salt.
🟢Heat a skillet over medium-high heat. Place the steaks in the skillet, careful not to crowd the pan. Cook the steaks for 3 to 4 minutes each side, or until the internal temperature reaches 135F degrees. Set aside on a plate to rest for 5 minutes.
🟢Spread sauce on the plantain slices. Top one-two slices with steaks, tomatoes, onions, lettuce, and remaining plantain slices
