JIBARITO SANDWICH RECIPE BY TASTY
In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy and delicious!
Provided by Tikeyah Whittle
Categories Lunch
Time 2h35m
Yield 2 sandwiches
Number Of Ingredients 24
Steps:
- 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, 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 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 sprinkle 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, lettuce, tomato, and avocado. Spread another 1-2 tablespoons of mayo ketchup 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!
- RECIPE BY: Tikeyah Whittle
STEAK JIBARITOS WITH CHIMICHURRI MAYO
Hee-bah-ree-to. That's how to say it. Now find out how to make it, in this awesome recipe for delicious Steak Jibaritos with Chimichurri Mayo.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle steaks evenly with Dry Rub; press gently into both sides of steaks. Refrigerate 30 min. Meanwhile, mix mayo, cilantro, parsley and garlic; refrigerate until ready to use.
- Heat oil in deep medium skillet. Add plantains, in batches; cook 3 min. on each side or until lightly browned on both sides. Use slotted spoon to remove plantains from skillet; drain on paper towel-covered plate. Flatten to 1/4-inch thickness; return to skillet. Cook 1 min. on each side or until golden brown on both sides; drain.
- Heat large skillet on high heat. Add steaks; cook 1 min. on each side or until medium-well doneness.
- Spread mayo mixture onto flat sides of plantains. Top 4 plantain slices with steaks, Singles and avocados; cover with remaining plantains, mayo sides down.
Nutrition Facts : Calories 610, Fat 41 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
JIBARITO
Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!
Provided by LOSTNBFE29
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
- Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
- Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
- To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g
STEAK WITH CHIMICHURRI SAUCE
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 10
Steps:
- To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
- Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.
Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES
Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
- Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
- For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
- Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
- Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.
Nutrition Facts : Calories 1101 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
CRISPY STEAK BURRITOS RECIPE
These Crispy Steak Burritos are so easy to throw together and are so filling. This is a recipe the whole family will love (especially me, because they are so quick!)
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Season steak with salt and pepper.
- Heat olive oil over medium-high heat, then add steak, and cook until it reaches desired doneness. (I like mine slightly pink in the center, which usually takes about 3-5 minutes depending on how thick I slice my steak).
- Assemble by evenly distributing steak, rice, guacamole, pico, and cheese onto each flour tortilla. Fold up opposite sides, then the bottom, then and roll up entirely to enclose the filling.
- Heat a large non stick skillet over medium-high heat.
- Coat the top and bottom of the burritos with the nonstick cooking spray. Place burritos in the skillet, seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown.
Nutrition Facts : Calories 665 kcal, Carbohydrate 59 g, Protein 33 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 847 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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- Pat steaks dry with a paper towel. Drizzle with olive oil and sprinkle with adobo on both sides of the steaks, cover with plastic wrap and set aside.
- In a small bowl combine ketchup, mayonnaise and garlic powder. Mix until well combined, taste and add more garlic powder if desired, set aside.
- Pour enough vegetable oil to cover the plantains in a heavy bottom pot or countertop deep fryer. Heat oil to 350 degrees. Cut the peeled plantain in half. Cut the plantain halves lengthwise. Carefully drop the plantain slices in the hot oil.
- Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
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