- 2
Ingredients
- For the Spicy Mayo:
- 4 cups vegetable oil, for frying
- 1 tablespoon olive oil
- 2 green plantains, cut in half
- 1/2 yellow onion, sliced
- salt and pepper, to taste
- 1/4 teaspoon chipotle chili powder
- 1/2 pound skirt steak
- 1 beefsteak tomato, thinly sliced
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cumin
- salt and pepper, to taste
Preparation
Step 1
Season the steak lightly with salt, pepper, chipotle chili powder and minced garlic. Let sit for a few minutes to absorb the flavors.
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees F. Fry the 4 plantain halves until they float to the surface, about 2 minutes. Drain on a paper towel. Using 2 flat surfaces (we used a cutting board and the bottom of a plate), press plantains to flatten. Refry each flattened plantain, until golden, about 4 minutes. Season lightly with salt right after removing from oil. Set aside on a paper towel.
In a medium pan, heat olive oil and cook the onions until softened, about 4-5 minutes. Add the steak to the pan and cook a couple minutes per side, depending on how you prefer your steak. Allow the steak a few minutes to rest before cutting it into thin slices.
In a small bowl, stir together mayo, garlic and seasoning until combined.
To build your jibarito, spread a little bit of spicy mayo on 1 tostone (fried plantain) then top with onions and steak. Place 2 tomato slices on top then the other tostone.
Serve immediately.