Plantain and Steak Tostones

By
Spruce Eats Staff
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Spruce Eats Staff
The Spruce Eats staff is a team of food obsessed people with a collective 60 plus years of culinary experience and over 80 years of editorial experience, combined. We have worked the line in restaurant kitchens, developed and tested thousands of recipes, and run editorial and creative direction for both digital and print media as well as major grocery stores.
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Updated on 12/3/21
Plantain and Steak Tostones

 

Bhofack2/GettyImages
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Serving: 1 serving
Nutrition Facts (per serving)
1657 Calories
127g Fat
93g Carbs
47g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1657
% Daily Value*
Total Fat 127g 163%
Saturated Fat 32g 162%
Cholesterol 114mg 38%
Sodium 3175mg 138%
Total Carbohydrate 93g 34%
Dietary Fiber 8g 27%
Total Sugars 41g
Protein 47g
Vitamin C 33mg 166%
Calcium 716mg 55%
Iron 7mg 37%
Potassium 1778mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you want a new way to eat tostones or are just trying to shake up steak night, this sandwich is your answer. Tostones (fried green plantains) act as buns to pan-seared skirt steak. A ketchup-mayo sauce adds a creamy, savory-sweet element to the sandwich. Cheese, fresh lettuce and tomato, plus sautéed onions, round out this lively dish. 

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Ingredients

  • 6 tablespoons olive oil, divided

  • 1/2 large onion, thinly sliced

  • 3 cloves garlic, finely chopped

  • 3 ounces skirt steak

  • 1 teaspoon salt, plus more to taste

  • 1 teaspoon freshly ground black pepper, plus more to taste

  • 1 teaspoon cumin

  • 1 green plantain

  • 2 to 3 slices provolone cheese

  • 1 tablespoon ketchup

  • 1 tablespoon mayonnaise

  • Lettuce, optional, for garnish

  • Tomato, optional, for garnish

Steps to Make It

  1. In a small skillet, heat 2 tablespoons of olive oil then saute onions, garlic for 10-20 minutes. Add salt and pepper to taste.

  2. In another skillet, heat 1/4 cup olive oil. Peel plantains and cut in half. Fry plantains until golden brown, and remove from heat but reserve frying oil.

  3. Using a masher, press down on fried plantains halves until they’re flat and the in the shape of a flat bun. Fry again in oil until crispy.

  4. Meanwhile, season steak with salt, pepper and cumin, and cook in a skillet over medium-high heat until cooked through. When steak is almost cooked, place cheese over steak and cover to get melty.

  5. Quickly combine a nice hefty squirt of ketchup and mayo in a small bowl and mix until pink.

  6. To assemble, dollop the pink sauce on both sides of the plantain bun. Top one bun side w/ lettuce and tomato, then the steak with melted cheese, then a nice spoonful of the cooked onions–probably directly from the pan–and then close w/ the other plantain bun.