Jibarito

Ingredients

Equipment Needed

• •Heavy pot or deep skillet for frying
• •Candy or deep-fry thermometer
• •Tostonera or heavy-bottomed pan for flattening
• •12-inch cast iron skillet
• •Parchment paper

Instructions

1. 1

   Make the garlic mayo

   Combine the mayonnaise, minced garlic, lime juice, and salt in a small bowl. Stir until smooth. The garlic should be raw and assertive. This isn't a subtle spread. Cover and refrigerate while you prepare everything else. The flavors will marry as it sits.

   For an even more authentic touch, add a pinch of sazón to the mayo. It turns the spread a beautiful golden color.
2. 2

   Prepare the plantains

   Choose plantains that are completely green with no yellow patches or black spots. Ripeness is your enemy here. Cut off both ends and score the skin lengthwise along the ridges, cutting just through the peel without piercing the flesh. Peel away the skin in strips. It will resist you. That's how you know you've chosen correctly. Cut each plantain crosswise into two pieces, roughly four inches each.

3. 3

   First fry of plantains

   Heat two cups of vegetable oil in a heavy pot or deep skillet to 325°F. The oil should be deep enough to submerge the plantain pieces. Fry the plantain pieces for about five minutes, turning once, until they're pale golden and cooked through but still pliable. They should yield to a fork but not be crispy. Remove to a paper towel-lined plate.

   Use a thermometer. Oil that's too hot will brown the outside before the interior cooks through. Too cool and they'll absorb grease and turn soggy.
4. 4

   Flatten the plantains

   While the plantains are still warm, place each piece between two sheets of parchment paper or inside a plastic bag. Using the bottom of a heavy pan or a tostonera if you have one, press firmly to flatten each piece into an oval about a quarter inch thick and roughly the size of your palm. Work quickly. They flatten best while warm.

5. 5

   Second fry for crispness

   Raise the oil temperature to 375°F. Fry the flattened plantains again, in batches if necessary, until deep golden brown and crispy, about two to three minutes per side. They should crackle when you tap them. Transfer to fresh paper towels and season immediately with a light sprinkle of salt. These are your bread.

6. 6

   Season the steak

   Mix together the sazón, garlic powder, onion powder, cumin, oregano, salt, and pepper in a small bowl. Pat the skirt steak dry with paper towels. Season generously on both sides with the spice mixture, pressing it into the meat. Let it sit at room temperature for ten minutes while the plantains finish.

7. 7

   Sear the steak

   Heat two tablespoons of oil in a cast iron skillet or heavy pan over high heat until the oil shimmers and barely smokes. Add the steak and cook without moving for three to four minutes until a dark crust forms. Flip and cook another two to three minutes for medium. The sazón will create an almost caramelized char. Transfer to a cutting board and rest five minutes.

   Skirt steak is traditionally sliced against the grain. Look for the direction of the muscle fibers and cut perpendicular to them for tender bites.
8. 8

   Slice the steak

   Slice the rested steak against the grain into thin strips, no more than a quarter inch thick. The meat should be pink in the center with a deeply seasoned crust. Collect any juices from the cutting board. They belong on the sandwich.

9. 9

   Assemble the jibarito

   Work quickly so everything stays warm. Place two crispy plantain patties on your work surface. Spread a generous tablespoon of garlic mayo on each. Layer two slices of American cheese on the bottom patty. Pile sliced steak on the cheese, drizzling any collected juices over the meat. Add lettuce and tomato. Spread more garlic mayo on the top plantain and press it down gently. The heat from the steak will soften the cheese.

10. 10

    Serve immediately

    Cut each sandwich in half on a diagonal if desired. The plantains will crunch as the knife passes through. Serve immediately while the contrast between crispy plantain, warm meat, and cool vegetables remains sharp. This sandwich does not wait.

Chef Tips

• •Green plantains are essential. Even slightly ripe plantains will be too soft and sweet after frying. Look for firm, completely green specimens with no yellow patches. They should feel like holding a wooden club.
• •Sazón is a Puerto Rican seasoning blend built on annatto seeds, which provide that distinctive orange color. Goya makes it and most supermarkets stock it in the international aisle. If you can't find it, mix equal parts garlic powder, onion powder, cumin, and a pinch of turmeric for color.
• •American cheese is traditional and I won't hear arguments against it. The way it melts into the warm steak creates a cohesion that fancier cheeses don't achieve. Save your aged manchego for another dish.
• •To transport a jibarito, wrap the assembled sandwich tightly in foil immediately after making. The steam trapped inside will soften the plantains slightly, but they'll still have better texture than any bread would after sitting. For best results, transport within an hour.
• •The double-fry technique is non-negotiable. The first fry cooks the plantain through. The second fry, at higher temperature, creates the crispy exterior. Skip a step and you'll have either raw starch or a grease-soaked disappointment.

Advance Preparation

• •The garlic mayo can be made up to three days ahead and refrigerated. The garlic flavor will intensify as it sits.
• •The steak can be seasoned up to four hours ahead and kept refrigerated. Bring to room temperature for 20 minutes before cooking.
• •Plantains must be fried just before serving. They lose their crispness within minutes of cooling. This is not a make-ahead sandwich.

Frequently Asked Questions

Nutrition Information

1 sandwich (about 900g)