If you’ve never had a Jibarito, you’re in for something truly special. This iconic Puerto Rican-inspired sandwich skips the bread entirely and replaces it with crispy, twice-fried green plantains that act as the perfect golden “bun.” Inside, tender slices of flank steak are seasoned with warm notes of adobo and cumin, then layered with melty American cheese, fresh lettuce, tomatoes, and onions. What really brings it all together is the signature mayoketchup — a creamy, tangy sauce that adds just the right punch of richness and brightness.
The contrast is what makes the Jibarito unforgettable: crunchy plantains, juicy steak, cool vegetables, and that addictive sauce in every bite. It’s hearty, messy in the best possible way, and packed with bold flavor — the kind of sandwich that feels like comfort food and street food at the same time. Once you try it, you’ll understand why this plantain-powered creation has become a favorite far beyond its roots.
Jibarito Sandwich
Ingredients
Skirit Steak
3/4 lb Skirt Steak
1 tsp Adobo
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
MayoKetchup
3 tbl Mayonnaise
2 tbl Ketchup
1/2 tsp Garlic Powder
1/4 tsp Cumin
1/4 tsp Adobo
1 tbl Fresh Parsley, finely chopped
Plantains
2 Plantains
1 1/2 cu Vegetable Oil
Sandwich Toppers
American Cheese
Tomatoes
Onions
Lettuce
Method
Preheat your broiler. Season the skirt steak on both sides with the adobo, cumin, garlic powder, and black pepper. Place on a foil lined baking sheet and broil 3”-6” from the broiler for 3 minutes per side. Remove from oven and cover with aluminum foil to let rest.
Add all of the mayoketchup ingredients to a bowl and stir to combine. Set aside.
Cut the ends off of each plantain. Run your knife down the long side of the plantain, just cutting into the peel. Carefully peel away the peel and discard. Carefully slice each plantain lengthwise. Heat oil in a pan to 350˚F.
Fry the plantain halves for 3 minutes per side and the transfer to a paper towel to drain. Using a baking sheet, cast iron skillet ,or other heavy flat surface, flatten each plantain half so that it’s about twice its original size. Fry these larger pieces in the oil again for about 1 minute per side. Drain again on paper towels.
Slice the skirt steak as thinly as possible. You can also cut each slice into smaller bite size pieces a well.
Assemble the Jibarito by spreading a bit of mayoketchup on one plantain and place it on a plate. Cover with letter, skirt steak, cheese, tomatoes, and onions. Spread a bit of mayoketchup on another plantain slice to top the sandwich. Slice in half if you like and enjoy!
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