Jibarito Sandwich Recipe with Flank Steak and Aioli

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5.0

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Jibarito Sandwich Recipe with Flank Steak and Aioli

Learn how to make this delicious classic Chicago Puerto Rican jibarito sandwich with flank steak, tostones, aioli and American cheese.

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Ingredients

Servings

For the Flank Steak:

  • ¼ cup of adobo sauce
  • ½ cup of Canola Oil
  • 1 ½ teaspoons of sea salt
  • juice of ½ lime
  • 1 teaspoon of sugar
  • 1 ½ pound flank steak

For the sandwich:

  • 1 cup of mayonnaise
  • 1 teaspoon of sea salt
  • Juice of ½ lemon
  • 1 large finely minced clove of garlic
  • 4 peeled plantains cut into thirds then sliced in half longways
  • 12 lices of American cheese
  • 3 thinly sliced vine ripe tomatoes
  • 12 leaves of green leaf lettuce
  • thinly sliced red onions
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Instructions

  1. Flank Steak: Combine the adobo sauce, oil, salt, lime juice and sugar into a bowl and whisk together and transfer to a plastic bag along with the flank steak. Move the ingredients around so the steak is covered and marinate while prepping the other ingredients or overnight.
  2. Aioli: In a small bowl whisk together the mayonnaise, salt, lemon juice and garlic until combined and refrigerate until ready to serve.
  3. Add some about 1 ½ cups of oil to a 10” cast iron skillet and heat until it reaches about 350° to 375° and add in ½ of the plantains and cook for 3 to 4 minutes per side. Place them on a sheet tray lined with paper towels to let drain and cool for few seconds before mashing with the back of a pan or a tortilla shell maker.
  4. Place the smashed plantains back into the fryer and cook for 2 minutes or just until crispy. Set aside and repeat with the other ½ of the plantains.
  5. Once everything is prepped up add the flank steak to a very large sauté pan over medium-high heat and cook until a medium-rare internal temperature is achieved, about 7 minutes per side.
  6. Set aside to rest for 2 minutes and then slice very thin on a bias and against the grain. Keep warm.
  7. To Plate: Later up a fried plantain, American cheese, aioli, sliced flank steak, tomatoes, onions, aioli and fried plantain.

Nutrition Information

Show Details
Calories 463kcal (23%) Carbohydrates 23g (8%) Protein 18g (36%) Fat 34g (52%) Saturated Fat 8g (40%) Cholesterol 63mg (21%) Sodium 2021mg (84%) Potassium 635mg (18%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 2226IU (45%) Vitamin C 17mg (19%) Calcium 250mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories 463kcal 23%
Carbohydrates 23g 8%
Protein 18g 36%
Fat 34g 52%
Saturated Fat 8g 40%
Cholesterol 63mg 21%
Sodium 2021mg 84%
Potassium 635mg 14%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 2226IU 45%
Vitamin C 17mg 19%
Calcium 250mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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