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Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce

The jibarito (pronounced hee-bah-ree-to), is a sandwich Puerto Rican Style sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. It's difficult to take a traditional comfort food from any country and make it better than the original but that's exactly what happened with this recipe creation. This is the BEST sandwich creation I’ve ever made or tasted!! Three (3) Saucy Mama products take this dish over the top with flavor and style. Saucy Mama Backyard Brat Mustard adds a super grainy mustard kick to the delectable bacon jam. Orange Habanero Wing Sauce is combined with Lime Chipotle Marinade act not only as the Flatiron Steak marinade but build a super flavorful spicy hot sauce for the final touch.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 2
Author: Rebecka Evans

Ingredients

RECIPE INGREDIENTS

  • 2 green plantains
  • ¼ cup coconut oil
  • ¼ cup vegetable or peanut oil
  • ½ pound of Flatiron Steak marinated and Grilled (cut very thin sliced)
  • ½ red onion
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ teaspoon garlic or to taste
  • ½ avocado
  • sliced tomato
  • lettuce
  • 1 bunch cilantro
  • ¼ cup cotija cheese

MARINADE

  • ¼ cup Saucy Mama Orange Habanero Wing Sauce
  • ¼ cup Saucy Mama Lime Chipotle Marinade
  • 1 teaspoon minced garlic
  • ½ teaspoon cayenne pepper
  • Juice from 1 whole lime
  • ¼ cup olive oil
  • Salt and Pepper
  • 1 tablespoon Chopped fresh cilantro

BACON JAM

  • 5 slices thick cut bacon about ¼ pound
  • 1 medium white onion sliced thinly
  • 1 tablespoon brown sugar
  • 1 heaping tablespoon Saucy Mama Backyard Brat Mustard
  • 2 tablespoon water

SPICY HOT SAUCE

  • ¼ cup hot water
  • ¼ cup butter
  • ¼ cup Saucy Mama Habanero Wing Sauce
  • ¼ cup Saucy Mama Chipotle Marinade
  • Reserved marinade (from what is left after marinating the steak

Instructions

  • MEAT
  • Season Flatiron steak with marinade, for at least 15 minutes at room temperature. Can be marinated overnight. (While steak is marinating, make plantains) Remove meat from marinade and cook on hot grill until medium rare. Rest for 10-15 minutes before slicing very thinly.
  • Be sure to reserve leftover marinade from meat for sauce!
  • PLANTAINS
  • Heat up the mixture of coconut and vegetable oil in a medium pan, temperature staying around 325 degrees. Peel your plantains by scoring each side lengthwise, to the flesh with a sharp knife. Plantains are very forgiving so don’t worry if you cut into the flesh. Cut them in half, and add them to the hot oil. (If making mini’s cut plantains in half again) Fry until they are golden yellow, about 2-4 minutes on each side. (greener plantains take a little longer to get soft but are better for the recipe) Using tongs, flip and move plantains around. Press the to see if it is soft enough to “smash”. If the plantain isn’t budging, leave in for a little longer. Remove from pan and drain on paper towel.
  • Place plantains on a cutting board or flat surface. With a second cutting board, (I used a heavy cast iron skillet) push down on the plantains to flatten them. You can make them as thick or thin as you would like, but if you make them too thin… they may fall apart (1 /4 to ½ an inch thick) Once flattened, place plantains back into the hot oil to fry 2-4 minutes on each side. Once they start to brown, use tongs to remove plantains from the oil and place on paper towels to drain oil. For a super crispy plantain, cook longer.

BACON JAM

  • In a medium cast iron pan, cook 5 slices bacon till crisp. Remove bacon to plate and crumble or chop, reserve for later. Sauté sliced onions over medium heat in bacon fat until caramelized (about 10 minutes) add brown sugar, Saucy Mama Backyard Brat Mustard and cook for 5 minuets. Add 2 tablespoons hot water and return cooked bacon to pan. Cook additional 3-5 minutes until very thick. Remove bacon jam from pan and set aside until ready to use.

SPICY HOT SAUCE

  • Deglaze the pan with ¼ cup water, scrapping all the browned bits from the pan. Add leftover marinade, ¼ cup Orange Habanero Wing Sauce, ¼ cup Chipotle Lime Marinade, ¼ cup butter. Bring to a boil, reduce heat and cook for 3-5 minutes.
  • MAKE THE JIBARITO
  • Place the cooled plantains on a plate, spread each with bacon jam.
  • Layer plantains with slices of thin cooked meat, onions, tomatoes, Avocado, cilantro and lettuce. Drizzle Spicy Hot Sauce over the top. Sprinkle crumbled Cotija cheese over each sandwich and top off with another slice of plantain to make sandwich.