5 from 15 votes
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.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
12
Calories:
463 kcal
Course:
Main Course, Dinner
Cuisine:
American, Puerto Rican
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.
Cup of Yum
Nutrition Information
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: 12 Serving
Amount Per Serving
Calories 463
% 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.