Jibarito Sandwich Recipe with Flank Steak and Aioli

There is a place here in Chicago right down the street from me called Snix Snax that makes the most insane jibaritos of all time. In Chicago it's disputed who came up with it, Puerto Rico or Cuba, but either way, it's absolutely delicious. Find out how to make an amazing Jibarito Sandwich Recipe is so amazing and it comes with Flank Steak and Aioli!

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Jibarito Sandwich Recipe with Flank Steak and Aioli
Author: Chef Billy Parisi
Recipe type: main
Prep time: 60 mins Cook time: 30 mins Total time: 1 hour 30 mins
Serves: 12

There is a place here in Chicago right down the street from me called Snix Snax that makes the most insane jibaritos of all time. In Chicago it's disputed who came up with it, Puerto Rico or Cuba, but either way this Jibarito Sandwich Recipe with Flank Steak and Aioli is absolutely delicious!

Ingredients

For the Flank Steak:

¼ cup of adobo sauce
½ cup of canola oil
1 ½ teaspoons of sea salt
juice of ½ lime
1 teaspoon of sugar
1 ½ pound flank steak

For the sandwich:

1 cup of mayonnaise
1 teaspoon of sea salt
juice of ½ lemon
1 large finely minced clove of garlic
4 peeled plantains, cut into thirds then sliced in half longways
12 slices of American cheese
3 thinly sliced vine ripe tomatoes
12 leaves of green leaf lettuce
thinly sliced red onions

Instructions

1. Flank Steak: Combine the adobo sauce, oil, salt, lime juice and sugar into a bowl and whisk together and transfer to a plastic bag along with the flank steak. Move the ingredients around so the steak is covered and marinate while prepping the other ingredients or overnight.
2. Aioli: In a small bowl whisk together the mayonnaise, salt, lemon juice and garlic until combined and refrigerate until ready to serve.
3. Add some about 1 ½ cups of oil to a 10” cast iron skillet and heat until it reaches about 350° to 375° and add in ½ of the plantains and cook for 3 to 4 minutes per side. Place them on a sheet tray lined with paper towels to let drain and cool for few seconds before mashing with the back of a pan or a tortilla shell maker.
4. Place the smashed plantains back into the fryer and cook for 2 minutes or just until crispy. Set aside and repeat with the other ½ of the plantains.
5. Once everything is prepped up add the flank steak to a very large sauté pan over medium-high heat and cook until a medium-rare internal temperature is achieved, about 7 minutes per side.
6. Set aside to rest for 2 minutes and then slice very thin on a bias and against the grain. Keep warm.
7. To Plate: Later up a fried plantain, American cheese, aioli, sliced flank steak, tomatoes, onions, aioli and fried plantain.