Jibarito Sandwiches

Name: Jibarito Sandwiches
Total time: 155
Yield: 2
Ingredients: ½ cup fresh orange juice; ¼ cup fresh lime juice; 1 ½ tablespoons olive oil; 2 ½ teaspoons adobo seasoning; ½ teaspoon garlic powder; 3 garlics, minced; ¼ teaspoon freshly ground black pepper; 12 oz flank steak; 1 tablespoon vegetable oil; ⅓ cup mayonnaise; ¼ cup ketchup; 2 cloves garlic, minced; ½ teaspoon garlic powder; ¼ teaspoon freshly ground black pepper; ½ teaspoon kosher salt; 4 cups vegetable oil; 2 large green plantains; kosher salt, to taste; 4 slices cheddar cheese, halved lengthwise; ¼ cup red onion, thinly sliced; ½ cup fresh cilantro, and tender stems; ½ cup shredded lettuce; 1 small tomato, thinly sliced; ¼ avocado, thinly sliced

Recipe by Tikeyah Whittle from tasty.co

Lunch 3 Hr. 35 Mins.

Ingredients

2 servings

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½ cup fresh orange juice
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¼ cup fresh lime juice
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1 ½ tablespoons olive oil
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2 ½ teaspoons adobo seasoning
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½ teaspoon garlic powder
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3 garlics, minced
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¼ teaspoon freshly ground black pepper
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12 oz flank steak
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1 tablespoon vegetable oil
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⅓ cup mayonnaise
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¼ cup ketchup
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2 cloves garlic, minced

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½ teaspoon garlic powder
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¼ teaspoon freshly ground black pepper
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½ teaspoon kosher salt
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4 cups vegetable oil
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2 large green plantains
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kosher salt, to taste
•

4 slices cheddar cheese, halved lengthwise
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¼ cup red onion, thinly sliced
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½ cup fresh cilantro, and tender stems
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½ cup shredded lettuce
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1 small tomato, thinly sliced
•

¼ avocado, thinly sliced

Instructions

Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1–2 hours.
Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
Sear the steak: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until shimmering. Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2–4 minutes on each side, until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest for about 10 minutes, then slice against the grain into ¼-inch-wide pieces.
Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3–4 minutes. Transfer to a paper towel-lined plate to drain.
Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼–½ inch thick.
Return the oil temperature to 350°F (180°C). Fry the flattened plantains again, 2 at a time, until golden brown and crispy on both sides, 1–2 minutes total. Transfer to a paper towel-lined plate to drain and immediately season with salt on both sides.
Assemble the sandwiches: Spread 1–2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, tomato, lettuce, and avocado. Spread another 1–2 tablespoons of mayoketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
Enjoy!