Jibarito

A delightful Puerto Rican dish featuring crispy fried plantains filled with juicy steak, fresh veggies, and creamy mayonnaise.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Puerto Rican

Calories: 500

Main Ingredients

2 pieces ripe plantains Make sure they are ripe for the best flavor.
1 lb steak (flank or ribeye) Feel free to substitute with grilled chicken or tofu.
1 tsp garlic powder Enhances flavor of the steak.
to taste Salt Adjust according to preference.
to taste Pepper Adjust according to preference.
Lettuce, for topping Use fresh lettuce.
Tomato, sliced Fresh tomatoes enhance the flavor.
Mayonnaise For a creamy texture.
Cheese (optional) Add if desired.

Prepare the Plantains

Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
Heat oil in a deep skillet over medium heat.
Fry the plantain slices until they are golden brown and crispy, about 4-5 minutes per side.
Remove from the oil, drain on paper towels, and flatten them gently with a spatula.

Cook the Steak

Season the steak with garlic powder, salt, and pepper.
Heat a grill pan or skillet over high heat and cook the steak for about 3-4 minutes per side for medium-rare.
Once cooked, allow the steak to rest for a few minutes before slicing it thinly.

Assemble the Jibarito

Take one fried plantain slice as your base, add a layer of sliced steak followed by lettuce, tomato, and a drizzle of mayonnaise.
Top with another plantain slice to create a sandwich effect.
Repeat the process for additional servings.

Serve

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a toaster oven or skillet for best results.