Jibarito Sandwich

There’s something about a bite of a jibarito sandwich that just stays with you – warm, golden plantains crackling slightly under your teeth, that first hit of garlicky steak, and all the juicy, messy in-betweens that fall onto your plate (and honestly, probably your lap too). The plantains fry up into this perfect not-bread, crisp on the edges but still a little tender in the middle. And tucked inside, the steak’s been marinating since morning, soaking up spice and salt and all those good deep flavors. You take one bite, then forget what you were saying entirely.

Why You’ll Crave It

• It skips the bread – fried plantains are the star here, and honestly, it changes everything
• That marinated steak gets so flavorful, with just the right chew – not tough, not mushy, just… right
• The garlic-mayo-ketchup sauce is addictive (oddly simple, kind of magical)
• It’s hearty, messy, colorful – a full-sensory sort of meal that makes you slow down a bit
• You can swap in your own fillings, but it still feels like a little vacation bite

The first time I made this, I burnt the plantains a little… but we still stood around the stove, tearing them apart with our hands and piling the steak on top like it didn’t matter at all.

What You’ll Need

• 2 large green plantains: firm and unripe, peeled and halved lengthwise
• 1 pound flank steak: thinly sliced across the grain if possible
• 2 tablespoons olive oil: for frying, plus extra as needed
• 4 cloves garlic: minced (the fresher the better)
• 2 tablespoons soy sauce: for that deep savoriness in the marinade
• 1 teaspoon ground cumin: earthy and warm
• 1 teaspoon oregano: dried is fine, rub it between your fingers to wake it up
• 1 teaspoon salt: plus more to taste
• ½ teaspoon black pepper: freshly cracked if you can
• 1 cup shredded lettuce: crisp, cold – romaine or iceberg works
• 1 ripe tomato: sliced into thick rounds
• ¼ cup mayonnaise: creamy base for that simple sauce
• 2 tablespoons ketchup: sweet and tangy
• ½ teaspoon garlic powder: adds gentle bite to the sauce

Easy How-To

Marinate the steak

In a bowl (or a resealable bag), combine the soy sauce, olive oil, garlic, cumin, oregano, salt, and black pepper. Stir it up. Add the steak and coat it well. Let this sit at room temp for at least 15 minutes – an hour is better if you have it.

Start the plantains

Heat a generous layer of oil in a skillet over medium heat. While it’s warming, peel your plantains and slice them in half lengthwise. Fry each piece for 4-5 minutes a side – they should get golden, but not too brown yet.

Flatten ’em out

Once fried, set the plantains on a board. Use the bottom of a pan or a spatula to gently press them flat – not paper thin, just about half an inch thick. Don’t worry if some crack or look funky. Ugly ones still taste good.

Second fry = Crunch

Put those flattened plantains back in the hot oil and fry again, 2-3 minutes each side, until golden, firm, and crisp around the edges. Drain on paper towels. Sprinkle a little salt on them while they’re hot.

Cook the steak

Once your plantains are done, use that same skillet (why wash more?) and sear the steak slices over medium-high heat. A few minutes per side – until browned but still juicy. Let rest a couple of minutes before slicing thin, if needed.

Mix up the sauce

In a small bowl, stir together the mayo, ketchup, and garlic powder. Doesn’t get easier than that. Taste and tweak if you like – more garlic, a splash of vinegar, your call.

Assemble the jibarito

On one fried plantain “bread,” layer steak, lettuce, tomato, and a generous swipe of your sauce. Top it with another plantain slice. Press gently – it gets messy here, and that’s the charm. Serve right away.

Good to Know

• If a plantain splits while flattening, just patch it up with your hands – truly, no one minds
• Double-frying is the key to that crispy outside – don’t skip it, even if you’re tempted
• The steak marinade works beautifully on chicken, too, especially thighs

Serving Ideas

• Serve with tostones or a fresh avocado salad – something cool and simple on the side is a nice contrast

Top Tricks

• Use tongs to carefully flip the plantains in oil – they can be slippery and a bit fragile

Frequently Asked Questions

What type of meat is typically used for a jibarito sandwich?

Beef is the go-to, especially cuts like flank or skirt steak that cook quickly and absorb marinade beautifully. You want that mix of tender meat with a bit of char.

Can I use ripe plantains instead of green plantains?

It’s best not to. Ripe plantains are sweet and soft, which changes the whole vibe of the sandwich. You want firm, green ones for that crisp texture that stands in for the bread.

What toppings can I add to my jibarito sandwich?

Keep it classic with lettuce and tomato, or add cheese, pickles, avocado… even hot sauce. It’s flexible. Just don’t over-stack, or it gets hard to eat.

How do I store leftover jibarito sandwiches?

They’re really best fresh, but if you must, store the plantains and steak separately so they don’t get soggy. Reheat plantains in a skillet to crisp them back up a bit.

Can I make a vegetarian version of a jibarito sandwich?

Absolutely. Grilled eggplant, mushrooms, tofu – whatever you like. The plantain “bread” works just as well for all kinds of fillings.