First, start by adding enough oil in a pot to submerge the slices of plantains. Heat the oil over medium high heat. The oil should reach a minimum temperature of 350 degrees F. Use a kitchen thermometer like this one to measure the temperature for the most accurate results.
Slice the toppings you will be using for the sandwich, lettuce, onions and tomatoes.
Slice the skirt steak lengthwise into thinner slices of steak.
Tenderize the meat by placing it on a cutting board and covering it with plastic wrap. Gently pound it with a meat mallet. Pat dry the steak and season both sides with olive oil, adobo and Sazon.
Peel the plantains, then cut each one in half. Cut each plantain half down the middle lengthwise.
Gently place the plantains in the hot oil and fry for about 2 minutes on each side until golden. Work in small batches so the oil temperature doesn’t drop.
Transfer the fried plantains to a paper towel lined plate to soak the excess oil
Place the plantains in between 2 pieces of parchment paper and smash them with a cutting board or the flat bottom of a plate.
Fry the smashed plantains in the hot oil again until crispy. This should take about 2-3 minutes.
Transfer to a paper towel lined plate so the excess oil is soaked up.
Heat about 1 tbsp of oil in a skillet and cook the steak for about 5-7 minutes or until your desired doneness. Flip halfway through the cooking process.
Build your jibarito sandwich. Place the skirt steak, lettuce, tomato, onion and mayoketchup in between 2 fried plantains. Serve and enjoy!