| Level: | Advanced |
| Total: | 55 min |
| Prep: | 35 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 large green plantains (about 10 inches long and 2 to 3 inches wide)
- Vegetable oil
- Salt and freshly ground black pepper
- 1 cup bread crumbs
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 (6-ounce) skirt steaks
- 6 ounces salted butter, melted
- 1 cup Cajun Spice
- 1 cup mayonnaise
- 1 teaspoon chipolte sauce
- 1/2 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch cayenne pepper
- 1 large Spanish onion
- 2 cups mixed shredded cheese (Monterey Jack and Cheddar)
Instructions
- Peel plantains, cut in half widthwise and then cut in half lengthwise.
- In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season both sides with salt and pepper.
- Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
- Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
- Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done slice it thin against the grain.
- Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise.
- Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour.
- Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.
- Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese. Place under the broiler for a minute or 2 or use the microwave to melt cheese. Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain. Cut sandwich in half before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1724 |
| Total Fat | 133 g |
| Saturated Fat | 51 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 59 g |
| Cholesterol | 291 mg |
| Sodium | 1353 mg |
Reviews
The real name to this tasty sandwich is “Jibarito”…. Which is well known in
North side of Chicago by Humboldt park area and it originated in Chicago.. The title Jibaro is for people who are from the central part of Puerto Rico such places are Jayuaya, Utuado, Jibaro stands for the people who farmed the land.. In Chicago the onions are not floured they are sauteed with the steaks and they use a white cheese, they add lettuce, tomatoe, and of course mayo-ketchup( mix of mayonnaise, ketchup and garlic) and on the top part of the plantain there is fresh garlic mojo… And with that Being Puerto Rican, please Friday can’t even compare to the real deal of this sandwich!!!!!… Soy Boricua pa que to lo sepa!!!!!
North side of Chicago by Humboldt park area and it originated in Chicago.. The title Jibaro is for people who are from the central part of Puerto Rico such places are Jayuaya, Utuado, Jibaro stands for the people who farmed the land.. In Chicago the onions are not floured they are sauteed with the steaks and they use a white cheese, they add lettuce, tomatoe, and of course mayo-ketchup( mix of mayonnaise, ketchup and garlic) and on the top part of the plantain there is fresh garlic mojo… And with that Being Puerto Rican, please Friday can’t even compare to the real deal of this sandwich!!!!!… Soy Boricua pa que to lo sepa!!!!!
Love It!!!!!! PUERTO RICO LO HACE MEJOR!! great recipe but i substituted the cajun mayonnaise for home made “mayoKetchup” thats a mix of mayonnaise, ketchup and garlic 😉
My husband and I made this sandwich tonight. Awesome!! I have tried the Friday’s version and even though I did like the sandwich at the restaurant, it was much better at home with the original recipe. We used flank steak instead of skirt steak and it was still great. Break it down into steps and you will have no problems. Time consuming yes, but each time you make it it will get easier and quicker. We will be having this sandwich often. The recipe doesn’t say what kind of bread to use, we used ciabatta!! Everything on this sandwich complements the other ingredients perfectly!! Good job Ivan!!
As is this is a great recipe….but my wife and I are not big steak eaters (btw a marinated flank steak is good to use also) so I have tried doing this with blackened grouper, catfish and grilled shrimp….each time my guests raved about the meal…..next time I will use seared tuna.
This weekend I finished the shrimp sandwich off with the Chimichurri sauce from the Paniolo Steak recipe
I HAVE MADE IT AT HOME FOLLOWING THE RECIPE. IT WASNT EASY BUT IT WAS WORTH THE WORK. MY FAMILY WENT CRAZY FOR IT . I ALSO HAD IT AT FRIDAYS THE EDITED VERSION. REMEMBER THE WORK INVOLVED SO YOU CANT EXPECT TO BE ABLE TO HAVE A RESTURANT PUT SOMETHING AS POPULAR AS THIS OUT IN ABUNDANCE. THEY DID THE BEST THEY COULD TO REPLICATE ITS FLAVORS . SO KUDDOS TO BOTH FRIDAYS AND IVAN FOR A GREAT GREAT UNIQUE SANDWICH.
I have made this recipe three times now with great success. I have found that you can substitute a high quality pre-mixed cajun spice and that saves the “mixing the spice” step. I have also found that this is such a generous sandwich you can stretch three (or even two) of the skirt steaks for the whole recipe (slice them thin). I have done this a couple of times because for some reason skirt steak is ridiculously expensive in our area, but I think that cut of steak is important for this recipe. I can’t believe that people tried to have the same dining experience at TGI Fridays. I can honestly say I never had a meal I liked at TGI Fridays (or most of the other “family” chain restaurants) and I have ended up dining there fairly often with groups of friends who want to eat there. Also, I agree with another reviewer that this can really be an “intermediate” recipe if you just break it down into steps. It is also so satisfying that you don’t have to serve it with anything other than perhaps a simple green salad to have a great meal. I just love the use of the plantain, it is a wonderful play of textures.
This sandwich rocks! I’ve been dying to try this recipe since I saw it on TV and finally got around to it. It’s as good as it looked on the tube, if not better. I cringed when I saw what TGIF was going to do with it – not even the same dish. Make it yourself and you’ll be blown away. The plantains are incredibly forgiving during the smashing process and make an incredible “bread”. Man, just thinking about it makes me want another one right now.
This is not the FRIDAY’S recipie please understand this. This recipe is a keeper. You should have to pay money to have this recipe. Less salt makes this a lot better, maybe half the required amount. This recipe is dificult mainly because of the timing of the plantains. As all hispanics know, you want to eat the plaintains fresh after frying. If you let them sit they don’t taste very good.
Enjoy
Enjoy
My sister and I got together and made this recipe. The flavors are great and it even heated up later in the microwave without losing it’s crunch. Great concept.
Esta receta esta brutal lo unico q. la tuviste que ajustar para los gringos y para colmo no podemos dar ratings a menos que vivamos en e.u.. Tuve que poner dir. de fam. para poder clasificar.Soy de Caguas te he visto con el Coquito y ahora con esta receta. Te felicito… Eli