Whole30 Jibarito
  1. Peel both green plantains by slicing off each end and then using the knife to create an incision in the peel vertically, carefully peeling it off the plantain.
  2. Cut the plantain in half horizontally.
  3. Heat 2 tablespoons coconut oil in a cast iron skillet until hot but not smoking.
  4. Gently place plantains in the oil and cook each side for a couple minutes until golden brown, but not fully browned.
  5. Remove from the heat and set on a cutting board.
  6. Turn the heat off on the stove temporarily.
  7. Using a heavy plate or the bottom of a pan, gently smash the plantains until they are ¼ inch thick.
  8. Turn the pan back on and add the plantains back into the oil to cook for another couple minutes on either side until crispy on both sides.
  9. While the plantains cook, prepare the steak by removing it from the packaging and drying with a paper towel.
  10. Place some plastic wrap over the steak and tenderize until ½ inch thick.
  11. Add ½ teaspoon taco seasoning to each side of the steak.
  12. Remove the plantains from oil and turn off the stove.
  13. Pour oil or carefully or wipe out any remaining oil from the pan and return it to the stove to cook the steak.
  14. Cook the steak for a few minutes on each side on medium heat.
  15. The steak will cook pretty quickly so watch it carefully.
  16. Remove the steak from the pan and allow to rest while you prepare the remaining ingredients.
  17. Carefully assemble your sandwich by placing one of the plantain buns down first, followed by some mayo.
  18. Slice the tomato, avocado and onion.
  19. Once the steak has rested for a few minutes, add the steak on top of the mayo, followed by the tomato, onion, avocado and spinach or lettuce.
  20. Add a little more mayo to the top plantain bun and add on top.
  21. Serve warm!
Recipe by Anya's Eats at http://www.anyaseats.com/whole30-jibarito/