American · Lunch
Chicago jibarito
A Chicago-style Puerto Rican sandwich featuring grilled skirt steak, garlic mayo, lettuce, tomato and melted American cheese nestled between two crispy twice-fried green plantain planks. The plantains are pressed thin and fried until golden and crunchy, creating a sturdy, starchy shell for the juicy meat and fresh vegetables.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
730Calories
45.2gProtein
41.8gFat
45.8gCarbs
17.4gSugar
3.9gFiber
1010mgSodium
145mgChol
12.6gSat Fat
1150mgPotassium
220mgCalcium
3.8mgIron
2.9mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Peel and halve the green plantain lengthwise, then slice each half into one thick flat plank. Pat the steak dry and season with garlic, salt, pepper and oregano.
2
Fry
Heat vegetable oil in a deep pot to 325°F and fry the plantain planks 3 minutes per side until pale gold, then drain on paper towel.
3
Fry
Press each plantain plank between parchment sheets with a heavy pan until flattened to 1/4 inch, then fry 2 to 3 minutes per side until deep golden and crisp.
4
Sear
Heat a dry skillet over high heat and sear the steak 2 to 3 minutes per side until medium and dark-crusted, then rest 10 minutes before slicing thinly.
5
Build
Stir minced garlic into mayonnaise, spread on one plantain plank, layer steak, cheese, lettuce and tomato, then top with second plank and press gently.
6
Plate
Cut the jibarito in half and serve immediately while the plantain shell is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skirt steak
- 22 large green plantain, peeled and halved lengthwise (about 7 oz/200g)
- 2 cup480ml vegetable oil, for frying (about 15g absorbed)
- 4 tbsp4 tbsp mayonnaise
- 4 cloves4 cloves garlic
- 2 slice2 slice American cheese
- 44 lettuce leaves
- 44 tomato slices
- 1/2 tsp1/2 tsp salt, plus more for seasoning steak
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp dried oregano
