GF/DF/SF
Jibarito
4-5 sandwiches
servings-
total timeIngredients
1lb (450g) iron, flank, or hanger steak
2 (7 oz/200g) cans chipotle peppers in adobo, divided
2 cloves garlic, minced, divided
2 tsp honey, divided
1 cup mayonnaise
2 green plantains
1 cup extra-virgin olive oil or avocado oil
Himalayan salt, to taste
¼ red onion, sliced into rounds
1 heirloom tomato, sliced
Arugula, to top
Directions
1 Place the steak and 1 can chipotle peppers in adobo in a resealable bag, squishing to break up the peppers. Add 1 clove minced garlic and 1 teaspoon honey. Fill the empty adobo can with water, and pour into the bag. Seal the bag and marinate steak in the refrigerator for at least 1 hour or overnight.
2 In a small bowl, stir together the mayonnaise, adobo sauce from the remaining can of chipotle peppers, and remaining garlic and honey.
Cover and refrigerate. Save the remaining peppers, if desired.
3 Bring a medium pot of water to a boil. Peel the plantains. Cut each one into 4 to 5 chunks about 1-inch (2.5cm) thick. Place the pieces in the boiling water and cook for 3 to 6 minutes, until they turn deep yellow. Remove with a slotted spoon. Place the segments between two pieces of parchment paper. Flatten the slices, one at a time, pressing with a pot or bowl.
4 Preheat the grill to medium-high. Meanwhile, in a large skillet over medium-high heat, heat the oil until it reaches 350°F (180°C). Line a plate with paper towels. Working in batches, use a slotted spatula to lift the flattened plantain pieces and place in the preheated oil. Cook for 1 to 3 minutes, flip, and cook for another 1 to 3 minutes until the edges start to brown. Remove to the plate. Season with salt.
5 Grill the steak to the desired temperature. Allow to rest for at least 10 minutes. Slice thinly against the grain.
6 To assemble each jibarito, spread the sauce on both sides of the plantain "bun." Layer the steak, red onion, tomato slices, and arugula into the sandwich. Enjoy!
4-5 sandwiches
servings-
total time