Nouvelle Jibarito

Ingredients

In this Nouvelle Jibarito recipe, we reimagine the traditional Puerto Rican Jibarito by incorporating elements of Nouvelle cuisine. The original dish typically consists of fried green plantains as the bread, filled with steak, lettuce, tomato, and garlic-flavored mayonnaise. In our adaptation, we elevate the dish by transforming the plantains into crispy chips, marinating the steak with sophisticated flavors, and adding a zesty aioli to enhance the overall taste experience. We alse have the original recipe for Jibarito, so you can check it out.

• 2 plantains, peeled and sliced lengthwise into thin strips 2 plantains, peeled and sliced lengthwise into thin strips
• 300g (10.5 oz) beef steak, thinly sliced 300g (10.5 oz) beef steak, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the aioli: For the aioli:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 clove of garlic, minced 1 clove of garlic, minced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the plantain strips on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes, or until golden and crispy.
3. 3.
   In a bowl, combine the beef steak, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Let it marinate for at least 30 minutes.
4. 4.
   Heat a skillet over medium-high heat and cook the marinated steak until browned and cooked to your desired level of doneness. Set aside.
5. 5.
   In a separate bowl, whisk together the mayonnaise, lime juice, Dijon mustard, minced garlic, salt, and pepper to make the aioli.
6. 6.
   To assemble the Nouvelle Jibarito, place a layer of plantain crisps on a plate. Top with the cooked steak, bell peppers, red onion, and a generous drizzle of the aioli. Garnish with fresh cilantro leaves.
7. 7.
   Serve immediately and enjoy the fusion of flavors and textures in this Nouvelle Jibarito.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a slightly sweeter taste and softer texture when making the crisps.
• Beef steak — Opt for a tender cut of steak, such as sirloin or ribeye, for the best results. Thinly slice the steak against the grain to ensure tenderness.

Tips & Tricks

• For added flavor, marinate the steak overnight in the refrigerator.
• Experiment with different vegetables such as thinly sliced cucumber or radishes for additional freshness and crunch.
• If you prefer a spicier kick, add a dash of hot sauce or sprinkle some chili flakes on top of the assembled Jibarito.
• If plantains are not available, you can substitute them with thinly sliced zucchini or eggplant for a unique twist.
• To save time, you can prepare the plantain crisps in advance and store them in an airtight container until ready to use.

Serving advice

Serve the Nouvelle Jibarito as a main course accompanied by a fresh green salad or a side of roasted vegetables. It pairs well with a crisp white wine or a refreshing tropical fruit juice.

Presentation advice

Arrange the plantain crisps in a visually appealing manner, creating a base for the other ingredients to be showcased. Place the colorful bell peppers and red onions on top of the steak, allowing their vibrant hues to shine through. Drizzle the aioli in an artistic pattern over the Jibarito, and garnish with fresh cilantro leaves for a touch of elegance.