📝 About This Recipe
Originating from the vibrant culinary heart of Puerto Rico, the Jibaro (or Jibarito) is a brilliant, breadless innovation that replaces traditional buns with crispy, flattened green plantains. This iconic sandwich features layers of tender, garlicky steak, melted cheese, and fresh vegetables, all brought together by a signature 'mayoketchup' sauce. It is a symphony of textures—crunchy, savory, and succulent—that perfectly captures the soul of Caribbean comfort food.
🥗 Ingredients
The Plantain 'Bread'
- 2 large Green Plantains (must be very green with no yellow spots)
- 3 cups Vegetable Oil (for deep frying)
- 1/2 teaspoon Garlic Salt (for seasoning immediately after frying)
The Steak Filling
- 1 lb Skirt Steak or Flank Steak (sliced into sandwich-sized portions)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Adobo Seasoning (with or without pepper)
- 2 tablespoons Olive Oil (for the marinade and searing)
- 1/2 Yellow Onion (sliced into thin rings)
The Secret Sauce (Mayoketchup)
- 1/2 cup Mayonnaise (full fat preferred)
- 1/4 cup Ketchup
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Lemon Juice (to cut through the richness)
Sandwich Assembly
- 4 slices Mild Cheddar or Swiss Cheese
- 2 leaves Iceberg Lettuce (shredded or whole)
- 1 large Tomato (sliced thin)
👨🍳 Instructions
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1
Marinate the steak: Rub the steak portions with minced garlic, olive oil, and adobo seasoning. Let it sit at room temperature for at least 15 minutes while you prepare the other components.
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2
Prepare the Mayoketchup: In a small bowl, whisk together the mayonnaise, ketchup, garlic powder, and lemon juice until smooth. Refrigerate until ready to use.
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3
Prepare the plantains: Peel the green plantains by cutting off the ends and slicing the skin lengthwise. Cut each plantain in half crosswise to create four large chunks.
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4
First fry: Heat the vegetable oil in a heavy-bottomed skillet or deep fryer to 325°F (165°C). Fry the plantain chunks for about 5-7 minutes until they are light golden and softened, but not browned.
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5
Flattening: Remove the plantains from the oil and drain on paper towels. While still hot, place each piece between two sheets of parchment paper or a heavy-duty plastic bag. Use a 'tostonera' or a heavy flat-bottomed plate to press them down firmly until they are about 1/4 inch thick flat planks.
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6
Second fry: Increase the oil temperature to 375°F (190°C). Fry the flattened plantains again for 2-3 minutes per side until they are deep golden brown and very crispy. Drain on paper towels and sprinkle immediately with garlic salt.
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7
Cook the steak: In a separate cast-iron skillet over medium-high heat, add a splash of oil. Sear the steak for 3-4 minutes per side (for medium-rare) or until cooked to your preference.
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8
Sauté onions: In the same skillet used for the steak, toss in the onion rings and cook for 2-3 minutes until they are translucent and have picked up the browned bits from the meat.
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9
Melt the cheese: Place the cheese slices over the hot steak in the pan for the last 30 seconds of cooking, or until just starting to droop.
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10
Assemble the base: Take one crispy plantain plank and spread a generous layer of mayoketchup on the upward-facing side.
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11
Layer the fillings: Place the cheesy steak on the plantain, followed by the sautéed onions, tomato slices, and lettuce.
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12
Final touch: Spread more mayoketchup on a second plantain plank and place it on top to close the sandwich. Secure with a long toothpick if necessary and serve immediately while hot and crunchy.
💡 Chef's Tips
Choose the greenest plantains possible; any hint of yellow means they will be too soft and sweet to hold up as bread. Don't skip the double-fry method; the first fry softens the starch, and the second fry creates that essential 'crunch' that defines a Jibaro. If you don't have a tostonera, a heavy cast iron skillet or a cutting board works perfectly to flatten the plantains. Always season the plantains the moment they come out of the second fry so the salt adheres to the hot oil. For a spicy kick, add a few dashes of hot sauce or a pinch of cayenne pepper to your mayoketchup.
🍽️ Serving Suggestions
Serve with a side of Arroz con Gandules (pigeon pea rice) for a truly authentic Puerto Rican feast. Pair with a cold glass of Malta India or a refreshing lime mojito to balance the savory flavors. A small side of yuca fries with extra garlic mojo sauce is a fantastic accompaniment. For a lighter side, a simple avocado and red onion salad with a vinegar dressing works beautifully.