Easy jibarito sandwich

 Jibaritos are steak sandwiches made with components often found in Puerto Rican traditional meals, served on fried plantains rather than bread.

Ingredients:

For the marinade and steak.

1. Juice of 3 medium limes (about 1/3 cup)
2. 1/4 cup vegetable oil
3. 4 cloves garlic, mashed to a paste
4. 1 1/2 tablespoons adobo (homemade or store-bought)  
5. 2 teaspoons onion powder
6. 1 teaspoon dried oregano
7. 1 teaspoon ground cumin
8. 1/2 teaspoon black pepper
9. 2 pounds boneless, thin-cut ribeye steaks (about 4 thin-cut steaks)

For the mayo-ketchup.

1. 1/2 cup mayonnaise
2. 1/3 cup ketchup
3. Juice of 1 lime (about 1 1/2 teaspoons) 
4. 1 teaspoon granulated garlic
5. 3/4 teaspoon adobo (or kosher salt)

For the jibarito sandwich.

1. 4 medium green plantains
2. Vegetable oil, for frying plantains
3. 4 to 8 slices mozzarella cheese
4. Green leaf lettuce leaves
5. 1 ripe beefsteak tomato, sliced
6. 1/2 red onion, thinly sliced in rings

Instructions:

Step:No:01

Get the marinade for the steak ready:
Mix the lime juice, vegetable oil, adobo, garlic paste, onion powder, oregano, cumin, and black pepper in a quart mason jar. Once the ingredients are thoroughly mixed, screw on the lid firmly and shake the jar violently for 40 to 1 minute.

Step:No:02

Marinate the steaks by adding the marinade to a strong zip-top food storage bag or shallow dish. Coat each ribeye steak by flipping it over after adding it to the marinade. For a minimum of one hour and a maximum of twelve hours, cover and marinate in the fridge.

Step:No:03

Combine the mayonnaise, ketchup, adobo, lime juice, and granulated garlic in a 1-quart mixing basin and stir until well combined.
Until you're ready to assemble the sandwiches, cover the mixing bowl and place it in the refrigerator with the mayo-ketchup. You may make the mayo-ketchup five days ahead of time and refrigerate it. 

Step:No:04

Plantain peeling and cutting: Half an hour prior to searing the steaks, cut the ends of the plantains off by 1/2 inch in order to remove the stems. Cut a slit down the length of the plantain's backside using the point of a paring knife. To take the peel from the plantain, use the meaty part of your thumb to press it up.
Cut the plantain in half lengthwise after peeling it. Proceed with the leftover plantains. 

Step:No:05

Get your frying station ready:
Pour two inches of vegetable oil into a 12-inch frying pan and place over medium heat.
As the oil heats up, set up a draining station by covering a sheet pan with a cooling rack or lining it with paper towels to absorb frying oil.
After you finish frying the tostones, place them in the oven set to "warm." 

Step:No:06

Fry the plantains: Add 4 slabs of plantain (you'll cook these in two batches) when the oil reaches 330°F or small bubbles form around the handle of a wooden spoon when you place it in the oil.
After cooking the plantains for two minutes, carefully turn them over with a pair of tongs. Cook the plantains for an additional two minutes, or until a knife inserted into one of them easily glides out of them. Using tongs, remove the plantains from the oil and put them onto the sheet pan to soak up any remaining oil. 

Step:No:07

Take the steaks out of the refrigerator: Take the steaks out of the refrigerator to allow them to slightly come to room temperature before mashing the plantains.

Step:No:08

Mash the plantains: While you smash the plantains, turn up the heat to medium-high in the frying pan.
Position the plantain slab onto a chopping board and cover it with a sheet of parchment or wax paper. Plantains should be mashed to a 1/3-inch thickness using a heavy pan (a cast-iron skillet works great for this).
To remove the plantain's bottom from the cutting board and place it back on the rack, use a thin spatula or knife.
Mash the rest of the plantains till they become completely flat. 

Step:No:09

Plantains should be fried again after the oil in the pan reaches 350°F (180°C). This is done by returning the flattened plantains to the oil. To prevent packing the pan, you will have to work in batches of two or three.
Plantains should be fried for 2 minutes on each side, or until the outsides are crispy and the edges are starting to brown.
Using a pair of tongs, remove the tostones from the oil and place them on the rack to drain while you fry the remaining plantains.
After all of the tostones are fried, finish searing the steaks while keeping the sheet pan heated in the oven. 

Step:No:10

To sear the steaks, preheat a skillet that is 12 inches or bigger to medium-high heat. When the pan begins to radiate heat, add 1 tablespoon of vegetable oil.
Lay the steaks in the pan with caution, then press them down onto the skillet's surface using your fingers or a set of tongs. An even sear is ensured by this touch. For medium-rare, sear the meat for four minutes. After flipping the steaks over with a pair of tongs, sear them for an additional four minutes. 

Step:No:11

Give the steaks time to rest: Take the steaks out of the pan and give them five minutes to rest.

Step:No:12

Put the jibarito sandwiches together:
Spread 1 1/2 tablespoons of the mayo-ketchup mixture over each tortilla to assemble the sandwiches. Place one slice of cheese, one steak, one lettuce leaf, two tomato slices, and a couple onion slices on the bottom of each of the four tostones. Place another piece of cheese on top of these and then place the top tostón over them.
Present the jibarito right away. 

more details for recipes:https://www.simplyrecipes.com/jibarito-sandwich-recipe-5323153