Back to All Recipes

Steak Jibaritos with Chimichurri Mayonnaise

4 servings

What You Need

4 thin beef sirloin steaks (1 lb.), 1/4 inch thick
4 tsp. A.1. Dry Rub Cracked Peppercorn
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup each chopped fresh cilantro and parsley
2 cloves garlic, minced
2 cups oil
2 green plantains (1-1/2 lb.), cut lengthwise in half, then sliced crosswise
4 KRAFT Singles
1 avocado, sliced


Serving Size 1 serving
Amount per Serving
Calories 610.00kcal 610.00kcal
Fat Cal 0
Total Fat 41.00g
Saturated Fat 9.00g
Trans Fat 0.50g
Cholesterol 80.00mg
Sodium 510.00mg
Total Carbohydrates 37.00g
Dietary Fibers 6g
Sugars 25.00g
Protein 26.00g
Vitamin A 35% • Vitamin C 25% • Calcium 20% • Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Steak Jibaritos with Chimichurri Mayonnaise

Make It

Sprinkle steaks evenly with Dry Rub; press gently into both sides of steaks. Refrigerate 30 min. Meanwhile, mix mayo, cilantro, parsley and garlic; refrigerate until ready to use.
Heat oil in deep medium skillet. Add plantains, in batches; cook 3 min. on each side or until lightly browned on both sides. Use slotted spoon to remove plantains from skillet; drain on paper towel-covered plate. Flatten to 1/4-inch thickness; return to skillet. Cook 1 min. on each side or until golden brown on both sides; drain.
Heat large skillet on high heat. Add steaks; cook 1 min. on each side or until medium-well doneness.
Spread mayo mixture onto flat sides of plantains. Top 4 plantain slices with steaks, Singles and avocados; cover with remaining plantains, mayo sides down.
cookie settings