Originating in Puerto Rico but made famous in Chicago, this rich and crisp lunch recipe uses two twice-fried plantains to sandwich an adobo-marinated rib eye. In this video, Chef Roscoe makes a house adobo jibarito with seared vegetables and a creamy garlic confit mayo. Abundant with mouthwatering flavors and crunchy textures, this special steak sandwich is worth every bit of effort to make.
