Plantain Steak Sandwich (Jibarito)
- DoDo medium ripe
- Butcher Steak, steak seasoning, mayonnaise, ketchup, garlic powder, lettuce, Tomato, Onion, Cheese Slices
Taste Ratings
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, thawed
- 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
