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Hill Country Jibarito
Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans join marinated, thinly sliced skirt steak to create a zesty new filling for the jibarito along with melted Swiss cheese, garlic aioli, crisp lettuce, and tomatoes. This street food–style sandwich, inspired by Chicago’s Puerto Rican community, uses cooked, crispy plantains instead of bread for a naturally gluten-free, full-flavor offering. Great for to-go, this bold, beefy handheld hits every note of indulgent, global comfort food.
- Prep Time
20 Mins
- Cook Time
15 Mins
- Serves
8
INGREDIENTS
Grilled Steak
- 24 oz skirt steak
- 1 ¼ cups garlic, minced
- ⅓ cup lime juice, fresh
- 1 tsp kosher salt
- 1 Tbsp sugar
- 2 Tbsp taco seasoning
Jibaritos
- 16 each green plantains
- 24 oz grilled skirt steak, sliced thin against the grain
- 16 each Swiss cheese slices
- 3 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans
- 1 cup garlic aioli
- 16 each green leaf lettuce leaves
- 16 each tomato slices
INGREDIENTS
Grilled Steak
- 24 oz skirt steak
- 1 ¼ cups garlic, minced
- ⅓ cup lime juice, fresh
- 1 tsp kosher salt
- 1 Tbsp sugar
- 2 Tbsp taco seasoning
Jibaritos
- 16 each green plantains
- 24 oz grilled skirt steak, sliced thin against the grain
- 16 each Swiss cheese slices
- 3 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans
- 1 cup garlic aioli
- 16 each green leaf lettuce leaves
- 16 each tomato slices
DIRECTIONS
- Marinate steak by mixing garlic, lime juice, salt, sugar, and taco seasoning in a bowl until well combined. Add skirt steak and toss to coat evenly. Cover and marinate in refrigerator overnight or at least 12 hours.
- When ready to cook, preheat grill to high heat and oil lightly. Grill steak, 4-6 minutes per side, or until a deep crust forms and the internal temperature reaches 135 degrees F. Remove from heat and let rest for 5 minutes. Slice thinly against the grain.
- To prepare plantains, first peel and slice. If needed, cut in half crosswise. Heat oil to 350 degrees F and fry plantains for 2-3 minutes until softened. Remove and press flat between butcher paper using a rolling pin.
- To build each sandwich, start with one flattened plantain piece and layer with: 2 Tbsp garlic aioli, 2 lettuce leaves, 2-3 oz warm beans, 3 oz sliced steak, 2 Swiss cheese slices, and 2 tomato slices. Top with a second plantain slice and slice sandwich in half. Serve warm.
