Plantain and Steak Tostones Recipe

Plantain and Steak Tostones



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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  • 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.