In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It’s crunchy, salty, creamy, citrusy and delicious!
Quick Info
⏱️ 155 min • 🍽️ 2 servings • ⭐ 88%
Tags
[North American] • [Central & South American] • [Gluten-Free] • [Brunch] • [Dinner] • [Lunch] • [Meal] • [Halal]
Ingredients
- Juice of 1 orange (about ½ cup)
- Juice of 1 lime (about ¼ cup)
- 1½ tablespoons olive oil
- 2½ teaspoons adobo seasoning
- ½ teaspoon garlic powder
- 3 garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
- 12 ounces flank, flap, or strip steak
- 1 tablespoon vegetable oil
- ⅓ cup mayonnaise
- ¼ cup ketchup
- 2 garlic cloves, minced
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 4 cups vegetable oil
- 2 large green plantains
- Kosher salt, to taste
- 4 slices of cheddar cheese, halved lengthwise
- ¼ cup thinly sliced red onion
- ½ cup fresh cilantro leaves and tender stems
- ½ cup chopped lettuce
- 1 small tomato, thinly sliced
- ¼ avocado, thinly sliced
Instructions Preview
- Marinate the steak: In a large bowl, whisk…
- Make the mayoketchup: In a medium bowl, mi…
- Sear the steak: Heat the vegetable oil in …
…and 8 more steps
Recipe by: Tikeyah Whittle • From: Tasty
