ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
87% would make again

Jibarito Sandwich

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!

Tasty Team
Jibarito Sandwich
Total Time

2 hr 35 min

2 hr 35 min

Prep Time

2 hr 20 min

2 hr 20 min

Cook Time

15 minutes

15 min

Total Time

2 hr 35 min

2 hr 35 min

Prep Time

2 hr 20 min

2 hr 20 min

Cook Time

15 minutes

15 min

Ingredients

for 2 sandwiches

Steak

  • 1 orange, juiced
  • 1 lime, juiced
  • 1 ½ tablespoons olive oil
  • 2 ½ teaspoons adobo seasoning
  • ½ teaspoon garlic powder
  • 3 cloves garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • 12 oz flank steak (360 g)
  • 1 tablespoon vegetable oil

Mayoketchup

  • ⅓ cup mayonnaise (80 g)
  • ¼ cup ketchup (60 g)
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Tostones

  • 4 cups vegetable oil (960 mL)
  • 2 green plantains, large
  • kosher salt, to taste

Assembly

  • 4 slices cheddar cheese, halved lengthwise
  • ¼ cup red onion (35 g), thinly sliced
  • ½ cup fresh cilantro (20 g)
  • ½ cup lettuce (50 g), chopped
  • 1 small tomato, thinly sliced
  • ¼ avocado, thinly sliced

Preparation

  1. 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.
  2. 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.
  3. Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
  4. 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.
  5. Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Enjoy!
  11. RECIPE BY: Tikeyah Whittle

Ingredients

for 2 sandwiches

Steak

  • 1 orange, juiced
  • 1 lime, juiced
  • 1 ½ tablespoons olive oil
  • 2 ½ teaspoons adobo seasoning
  • ½ teaspoon garlic powder
  • 3 cloves garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • 12 oz flank steak (360 g)
  • 1 tablespoon vegetable oil

Mayoketchup

  • ⅓ cup mayonnaise (80 g)
  • ¼ cup ketchup (60 g)
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Tostones

  • 4 cups vegetable oil (960 mL)
  • 2 green plantains, large
  • kosher salt, to taste

Assembly

  • 4 slices cheddar cheese, halved lengthwise
  • ¼ cup red onion (35 g), thinly sliced
  • ½ cup fresh cilantro (20 g)
  • ½ cup lettuce (50 g), chopped
  • 1 small tomato, thinly sliced
  • ¼ avocado, thinly sliced

Preparation

  1. 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.
  2. 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.
  3. Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
  4. 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.
  5. Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Enjoy!
  11. RECIPE BY: Tikeyah Whittle

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.