Jibarito

Ingredients

• 4 large green plantains, peeled and halved crosswise
• Oil, for frying
• 1.5 lb skirt steak, thinly sliced
• 1 tsp salt
• 1/2 tsp cayenne pepper
• Pinch of ground cumin
• 3 cloves garlic, minced, divided
• 1/2 cup mayonnaise
• 2 tomatoes, sliced
• 1 cup shredded lettuce
• 4 slices American cheese (optional)

Before you cook

• Season the steak with the salt, cayenne, cumin and 1 clove of minced garlic, and let it sit for 15 minutes.
• Stir the remaining 2 cloves of garlic into the mayonnaise and set it aside.
• Slice the tomatoes and shred the lettuce.

Steps

1. Heat 2 inches of oil in a deep skillet to 325°F (165°C).
2. Fry the plantain halves for 3 minutes per side until pale gold and just tender, then lift them out.
3. Flatten each plantain half between two sturdy plates or a plantain press to about 1/4 inch thick.
4. Return the flattened plantains to the hot oil and fry for 3 minutes more until golden and crisp.
5. Drain the plantains on paper towels and salt them immediately.
6. Wipe out a separate skillet, heat it over high heat, and sear the steak for 2 minutes per side.
7. Let the steak rest for 3 minutes, then slice it thinly.
8. Spread the garlic mayonnaise over one side of two plantain pieces per sandwich.
9. Layer the steak, cheese if using, tomato and lettuce on one plantain half.
10. Top with the second plantain half, press gently, and serve immediately.