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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- 2 tablespoons and 1/4 cup olive oil
- 1/2 large onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 4 inch portion of skirt steak
- 1 teaspoon salt plus more to taste
- 1 teaspoon pepper plus more to taste
- 1 teaspoon cumin
- 1 green plantain
- A few slices of provolone cheese
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise
- Optional: lettuce and tomato
In a small skillet, heat 2 tablespoons of olive oil then saute onions, garlic for 10-20 minutes. Add salt and pepper to taste.
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.
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.
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.
Quickly combine a nice hefty squirt of ketchup and mayo in a small bowl and mix until pink.
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.