Steak Jibaritos With Chimichurri Mayo Recipes

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JIBARITO



Jibarito image

Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!

Provided by LOSTNBFE29

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 25m

Yield 1

Number Of Ingredients 12

2 cups vegetable oil for frying
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
¼ medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce

Steps:

  • Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
  • Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
  • Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
  • To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

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