Jibarito Sandwich Recipe with Flank Steak and Aioli
User Reviews
5
15 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
12
-
Calories
463 kcal
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Course
Main Course, Dinner
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Cuisine
American, Puerto Rican
Jibarito Sandwich Recipe with Flank Steak and Aioli
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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
For the Flank Steak:
- ¼ cup adobo sauce
- ½ cup canola oil
- 1 ½ teaspoons of sea salt
- lime juice juice of ½ lime
- 1 teaspoon sugar
- 1 ½ pound flank steak
For the sandwich:
- 1 cup mayonnaise
- 1 teaspoon of sea salt
- lemon juice of ½ lemon
- 1 garlic large finely minced clove
- 4 plantains cut into thirds then sliced in half longways, peeled
- 12 lices American cheese
- 3 vine ripe tomatoes thinly sliced
- 12 leaves green leaf lettuce
- red onion thinly sliced
Instructions
- 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.
- Aioli: In a small bowl whisk together the mayonnaise, salt, lemon juice and garlic until combined and refrigerate until ready to serve.
- 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.
- 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.
- 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.
- Set aside to rest for 2 minutes and then slice very thin on a bias and against the grain. Keep warm.
- 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
(14%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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