The Fancy Jibarito (Hee-Bar-e-toe)
One amazing sandwich that is a must try is the Jibarito. However, this sandwich is usually done wrong or incorrectly. In my opinion when biting into a sandwich that everything slips out or the steak is too chewy or even the placement of the layers just make for a slippery slope is a complete nightmare. It makes it not enjoyable. That cannot be said about this Jibarito (hee-bar-e-toe). This is a Puerto Rican sandwich made from Fried plantains instead of bread, that gets a bad rap because 99% of the time people bite into it, there is more slipping and sliding going on than at El Coqui water park! Why? You might ask, most restaurants use tough steaks and cook them way to long and then put the entire steak inside the sandwich. What makes our Jibarito different you may ask??? Well let me tell you first we use filet mignon, so it is so tender it literally falls apart in your mouth…no pulling and caveman yanking going on in this Jibarito. Then we slice it so you can see the Medium rare cook on these bad boys, and we don’t soak it in Mayo Ketchup. Where I grew up that didn’t exist. My Puerto Rican parents always used mojito to top off our tostones. Mojito is a mixture of olive oil, vinegar, garlic, salt, and pepper. I make mine a little different as you will see in my recipe below… needless to say, this Jibarito will be an elevated “Puerto Rican experience.” We hope you enjoy it!
Ingredients
Sandwiches: 2 Servings
- Canola oil (As needed to cover plantains while frying)
- 2 Large Plantains (cut in halves)
- 4 slices of tomatoes (thinly sliced)
- 4 slices of white onions (thinly sliced)
- 2 full leaves of romaine lettuce
- 2 filet mignon steaks (about 1 inch thick)
- 1 tablespoon of olive oil
- 1 tablespoon of McCormick Montreal seasoning
- 2 tablespoons of mayonnaise
Mojito de ajo sauce:
- 1/2 cup of olive oil
- 1/2 head of garlic
- 1/4 cup cilantro
- 1/4 cup of lime juice
- 1/2 tablespoon of garlic salt
- 1/2 tablespoon of McCormick pepper
Instructions
- Gather your ingredients
- Let’s peel our plantains by using a knife and cutting off the ends.
- Let’s run your knife down the length of the plantain using only the tip of the knife. We just want to just break the seal of the plantain peel and not to actually cut into the plantain meat.
- Run your plantain under cold water as this makes pulling the peel away from the meat easier.
- Now slice your plantains in half lengthwise.
- Get a paper bag ready (so when you do your first fry this will be your landing station to soak up your oil as well as to press and flatten your plantain)
- Fill a medium skillet with enough oil deep enough to cover plantains and then turn heat on medium high
- When you place the end of a wooden spoon into the oil and it bubbles…you are ready to fry. (Ensure the plantains are dry to minimize the oil splatter
- These plantains get fried twice. (When placing in oil. Ensure to place facing away so if it does splatter it doesn’t splatter on you)
- Once golden-brown flip over and fry the back side.
- Place on your paper bag.
- Fold bag over plantain and using a cutting board press down until flat.
- Slowly uncover to reveal a nicely flatten plantain.
- Preheat your oven to warm. (Should be around 175° F)
- Line a sheet pan with parchment and paper towels.
- Now back to the plantains…place back into the pan filled with oil and let’s complete the 2nd fry. Fry until golden brown and crispy on the outside yet moist on the inside.
- When done on both sides, place on a sheet pan lined with paper towels and parchment.
- Place in the oven, to keep warm.
- Let’s season and oil our filets.
- Place a clean medium skillet on high heat
- When the pan is hot, place your filets in the pan and just sear steak for 3 minutes on each side. (Remember these steaks are only 1 inch thick so a quick sear is required as to not overcook.)
- Once done place on a cutting board and let rest for 8 minutes before slicing as to let the juices settle back into the steak, and not running out of the steak. If you don’t rest, your result…a dry steak.
- While waiting the 8 minutes let’s make our mojito de ajo sauce. Go ahead and gather your ingredients.
- Place your olive oil, garlic, cilantro, lime juice, garlic salt and pepper into a blender. And pulse once or twice…we want it chunky yet completely combined.
- Place in a small bowl with a pastry brush or spoon.
- Now after the 8 minutes slice your steak thinly, against the grain.
- Pull your Plantains out of the oven and let’s build this Jibarito sandwich!
- Place a plantain on a plate.
- Smear garlic sauce on top of plantain.
- Place a small smear of mayo on top of garlic sauce.
- Place a romaine leaf on top of mayo.
- Place your thinly sliced steak on top of lettuce.
- Now place your onions on top of steak.
- Now place your tomatoes on top of steak.
- Smear your plantain top with garlic sauce.
- Place on top.
- We hope you enjoy! MANDATORY MUST DRINK A PUERTORICAN MEDALLA WITH THE JIBARITO…AFTERALL WE ARE KEEPING IT RICAN!
